Strawberry coconut macaroons that are gluten-free and taste great are soft and chewy on the inside and slightly crunchy on the ends. This 6-ingredient recipe is great for a quick and easy summer treat. The fresh and sweet strawberries make it pink.
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Ingredient
– 4 large egg white– 1/2 cup (100g) granulated sugar– 1 teaspoon pure vanilla extract– 1/2 teaspoon almond extract – 4 and 3/4 cups (370g) sweetened shredded coconut– heaping 1/2 cup diced fresh strawberrie
Ingredient
Preheat oven to 325°F (162°C). Prepare two baking sheets with parchment or silicone mats.
Step 1
Step 1
Instructions
Beat egg whites, sugar, and vanilla in a large bowl on medium-high speed with a handheld or stand mixer with paddle attachment for at least 2 minutes until frothy and sugar is mostly dissolved.
Step 2
Step 2
Mix in the coconut until evenly wet. It will be sticky and moist. Refrigerate the mixture for 30 minutes to soak part of the liquid into the coconut.
Step 3
Step 3
Meanwhile, paper towel-dry your sliced strawberries. Don't overwet them. Fold strawberries into coconut mixture gently.
Step 4
Step 4
Scoop 2 tablespoons of mixture onto prepared baking sheet, at least 2 inches apart, using a big cookie scoop. Keep the mounds small and clean, as shown above.
Step 5
Step 5
Bake 20–22 minutes till gently golden brown. Rotate the pan for even baking. Otherwise, tops may burn.
Step 6
Step 6
Cool fully on baking sheets before eating. Keep leftover macaroons tightly covered in the fridge for 5 days or 3 days at room temperature.