Description
Coconut Macaroon Blossoms: An Incredible Ultimate Recipe
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 1 cup granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup semi-sweet chocolate chips (optional for drizzling)
Instructions
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, flour, and salt. Stir until evenly mixed.
- In another bowl, whisk the egg whites until frothy but not stiff.
- Gradually add the whisked egg whites to the coconut mixture. Stir in the vanilla and almond extracts until fully combined.
- Using a tablespoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, shaping them into a blossom form. You can create a small indent in the center for that flower-like appearance.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- If using, melt the chocolate chips in a microwave-safe bowl. Drizzle over the cooled cookies for an extra touch of sweetness.
Notes
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Coconut Macaroon Blossoms, Cookies, Dessert, Baking