Coconut Macaroon Cookies
Coconut Macaroon Cookies are slightly crisp on the outside with chewy coconut on the inside. Perfect for parties, dessert, or just a quick treat!
Preheat oven to 325 degrees.
In a large bowl or mixer, beat egg whites, sugar, vanilla, and almond extract. Mix on a medium-high speed until the sugar is dissolved and the mixture is light and foamy.
Stir in coconut until evenly blended.
Scoop 2-3 Tbsp of batter onto a cookie sheet lined with parchment paper or silicone baking mats. Place cookies about 2 inches apart.
Bake 20 minutes or until lightly browned. Cool completely.
Store in airtight container for 3 days at room temperature, or 5 days in the refrigerator.
Optional Chocolate Topping
Calories: 391kcal | Carbohydrates: 44g | Protein: 4g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 1mg | Sodium: 166mg | Potassium: 268mg | Fiber: 3g | Sugar: 40g | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg