Easy coconut macaroons, chewy, flourless, dairy and gluten free, made without any condensed milk. Just coconut, egg whites, sugar and vanilla!
Preheat oven to 350” F
Place the coconut on a baking sheet and spread it evenly. Toast it in the preheated oven for a few minutes taking good care not to burn it. About 3 minutes. Allow to cool completely.
In the bowl of your mixer add the egg whites, vanilla, sugar and sea salt. Using the whisk attachment make sure to whisk until frothy and everything is combined well.
Add the toasted coconut to the frothy egg whites and using a spatula FOLD until combined. Do not overmix.
Line a large baking sheet with parchment paper.
At this point you can use a spoon or your hands to form the macaroons into 24 golf ball size balls. You can also use a pastry bag with a wide cake decorating tip if you prefer a little more design to your macaroons.
Place them on the parchment lined baking sheet an inch apart from each other.
Bake in the preheated oven until golden to your liking. Check after 15 minutes then give it a few more if you like them darker.
Remove from the oven and allow to cool completely.
At this point you can store in an airtight container or dip them in some chocolate.