These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.

Thank you so, so much for all of the kind wishes and appreciation on my instagram stories. You have no idea how much it means to me to read through each and every one .

Here’s a treat I made a few days ago as you saw on my Insta story. I had an abundance of coconut in my pantry. AND egg whites in my freezer from the banana bread recipe making. Threw the two together and voila!

Aren’t these gorgeous?! The specks of pink!

I don’t think a lot of people know how simple coconut macaroons are. We’re talking 5 ingredients, 2 bowls, a mixer, and a spatula. Add the strawberries and you’ve got 6 ingredients. I’m coining these macaroons the “make it in your sleep cookies.” Ah! Dangerous.

Ok, so yes. They’re very simple to prepare. But I do admit that it’s a little tough to get the proper ratio of ingredients in order for coconut macaroons to work. By “work” I mean: moist interiors, slightly toasted exteriors, maximum coconut flavor, not overly sweet, and supremely chewy. All we’re doing today is adding strawberries

I have two coconut macaroon tips for you:

(1) Once you mix together the the coconut (the main ingredient), the egg whites (the binder), the sugar (also a binder), the vanilla and almond extracts (flavor!)– let these 5 ingredients sit for around 30 minutes. This allows the coconut to soak up some of the egg white/sugar liquid and prevents the cookies from over-spreading in the oven.

(2) Make sure those strawberries are dry before folding them into the coconut mixture. Chop them up nice and fine, then blot them dry with a towel. Wet strawberries will produce more liquid in the cookie as it bakes, thus resulting in over-spread. Also, wet strawberries may tint your coconut macaroons pink. But not like we care about that!

Oh! And GUESS WHAT. There is no flour in these strawberry coconut macaroons! And that’s another addition to MY GLUTEN FREE RECIPES.

Ingredients

4 large egg whites
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional– but adds great flavor!)
4 and 3/4 cups (370g) shredded coconut
heaping 1/2 cup diced strawberries

Instructions

Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved – at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don’t want them too wet. Gently fold the strawberries into the coconut mixture.
Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet – at least 2 inches apart.
Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.

Strawberry Coconut Macaroons ( GLUTEN FREE)