Print

Ginger Coconut Macaroons

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 3/4 cup granulated sugar
  • 2 1/2 cups unsweetened, shredded coconut
  • 2 large egg whites
  • 1 teaspoon pure vanilla extract
  • pinch of sea salt
  • 1/4 cup finely chopped crystallized ginger

Instructions

  1. Preheat the oven to 325° F and line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl combine the sugar, coconut, egg whites, vanilla, salt, and ginger. Mix well with your hands to make sure that all of the ingredients are incorporated.
  3. Dampen your hands with cold water. Scoop 1 1/2 tablespoonfuls into your hand and form the mixture into a mound. Place on the prepared baking sheet with at least an inch of space in between the cookies.
  4. Bake approximately 15-17 minutes, until the macaroons turn golden brown, rotating halfway through. Uneaten cookies can be stored at room temperature in an airtight container up to 3 days.

Notes

Adapted from Martha Stewart

Recipe Card powered byTasty Recipes