Angel Macaroons are a heavenly treat that combines the light, airy texture of angel food cake with the sweet, chewy goodness of coconut macaroons. These delicate cookies are made with just a few simple ingredients, yet they offer a delightful burst of flavor with every bite. The outside is slightly crisp, while the inside remains soft and tender, making them an irresistible snack or dessert. Perfect for sharing or enjoying with a cup of tea, Angel Macaroons are a beautiful addition to any occasion.
Ingredients:
- 2 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg whites
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon almond extract
- Optional: Melted chocolate for drizzling
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, combine the shredded coconut, granulated sugar, flour, and salt. Stir until well mixed.
- Prepare the egg whites: In a separate bowl, beat the egg whites with a whisk or electric mixer until frothy. Add the vanilla extract (and almond extract if using) and continue to beat until the egg whites form soft peaks.
- Combine the mixtures: Gently fold the beaten egg whites into the coconut mixture until fully combined. Be careful not to overmix, as you want to keep the mixture light and airy.
- Shape the macaroons: Using a tablespoon or small cookie scoop, drop rounded mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the macaroons are lightly golden on the edges. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Optional drizzle: If desired, drizzle the cooled macaroons with melted chocolate for an extra touch of sweetness.
Enjoy your Angel Macaroons as a light and sweet treat that’s perfect for any time of day!
