Lighter Coconut Macaroons
Indulge in the heavenly simplicity of Lighter Coconut Macaroons—a guilt-free twist on a classic treat that’s crisp on the outside, chewy on the inside, and dipped in luscious dark chocolate. Made with just a handful of ingredients, including unsweetened shredded coconut, fluffy egg whites, and a hint of vanilla, these macaroons are naturally lighter by skipping condensed milk, while still delivering rich flavor and texture. Perfectly golden and toasted in just 20 minutes, they are topped or dipped in velvety melted dark chocolate for an elegant finish. Whether you’re looking for a refined gluten-free snack or a sophisticated dessert, these macaroons are an easy, crowd-pleasing delight that’s quick to make and impossible to resist. Keywords: lighter coconut macaroons, easy gluten-free dessert, healthier coconut treats, dark chocolate dipped macaroons.
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Recipe Information
Ingredients
- 200 grams unsweetened shredded coconut
- 4 large egg whites
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 100 grams dark chocolate
Instructions
Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk the egg whites until they are frothy and slightly thickened, but not stiff peaks.
Gradually whisk in the sugar, vanilla extract, and salt until fully combined.
Fold in the shredded coconut, making sure it is evenly coated with the egg white mixture.
Using a tablespoon or small cookie scoop, portion out the mixture into evenly sized mounds on the prepared baking sheet. Leave about 1-2 inches of space between each mound to allow for even baking.
Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown on the edges and lightly toasted on top.
Remove the baking sheet from the oven and let the macaroons cool completely on the tray.
While the macaroons cool, melt the dark chocolate in a microwave-safe bowl in 20-second intervals, stirring between each until smooth, or use a double boiler over low heat.
Once the macaroons are cool, dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment paper to set. Alternatively, you can drizzle the chocolate over the top using a spoon.
Allow the chocolate to fully set at room temperature or refrigerate the macaroons for quicker setting.
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. Enjoy your lighter coconut macaroons!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.3 g | 206% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 913 mg | 40% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 165.1 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2072 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
