Coconut Macaroons

Step 1: Preheat oven to 325 degrees F.  Line two large baking sheets with parchment paper or silicone baking mats.  Set aside.

Step 2: In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, vanilla extract, and almond extract together on medium-high speed until foamy and the sugar is mostly dissolved, only about 1 minute.  Do not over-beat.  Fold in the chopped coconut, making sure the coconut is evenly moistened.

Step 3: Using a medium cookie scoop or spoon, scoop 1 1/2 tablespoons of the mixture and arrange on prepared baking sheets at least 2 inches apart.

Step 4: Bake until evenly browned around the edges and tops, about 20 minutes.  Make sure to rotate the pan to help ensure even baking.

Step 5: Cool for 10 minutes on the baking sheets, and then transfer to a wire rack to cool completely.  The bottoms may be sticky, so use a thin spatula to help release them from the mat/parchment paper.

Step 6: Optional: Melt the chopped chocolate, either in a double boiler or the microwave.  Microwave in 20-second increments, stirring after each until completely melted.  Dip each cooled macaroon in the melted chocolate and place back onto the baking sheets.  Allow chocolate to set in the refrigerator or at room temperature.

Step 7: Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Make-Ahead Notes: Macaroons, with or without chocolate, freeze well up to 3 months.  Thaw overnight in the refrigerator.  You can prepare the coconut macaroon dough up to 3 days in advance; cover tightly and refrigerate until ready to bake.

Enjoy these easy at-home macaroons from Sally’s Baking Addiction!