Coconut lovers rejoice! This is a traditional coconut macaroon recipe, crispy on the outside and chewy in the middle.
For another yummy coconut treat try my chocolate macaroon bars.
- 3 egg whites
- 3/4 cup sugar
- Pinch salt
- 2 tablespoons cornstarch
- 1/2 teaspoon vanilla or almond extract
- 4 cups unsweetened shredded coconut
- optional 1/2 cup maraschino cherries for decoration
- 1/2 cup white or dark chocolate chips
Beat egg whites until light and fluffy, beat in sugar, salt, cornstarch and vanilla.
Stir in coconut. Wet hands and make small balls or scoop out by a teaspoon and place 1 inch apart on a parchment lined cookie sheet. Push in a half piece of maraschino cherry into the center.
Bake at 350°F for 12 – 15 minutes, just until light brown. For convection ovens drop temperature to 325°F.
Melt chocolate chips in a microwave in 10 second intervals, stirring in between each interval. Drizzle melted chocolate over each cooled macaroon.
Note: for a lighter and dryer cookie, bake at a lower temp then turn off oven and leave cookies in for another 5 minutes.