Shredded Coconut: I prefer using unsweetened shredded coconut since we are already adding sugar to this recipe. 

Eggs: The eggs are essential in binding the ingredients together. If you prefer not to use egg yolks, you can substitute the 2 whole eggs with 4 egg whites instead. Alternatively, if you are vegan or allergic to eggs, you can use aquafaba or en egg-replacer instead.

Sugar: I used normal white sugar in this recipe. However, you can also use cane sugar, light brown sugar, dark brown sugar, maple sugar, or coconut sugar if you prefer (just bear in mind that using brown sugar or coconut sugar will make the macaroons a darker brown in color). If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar alternative with zero glycemic index and will not raise your blood sugar).

Vanilla Extract: I like adding a bit of vanilla extract to give it extra flavor, but if you rather not, or don’t happen to have vanilla on hand, that’s fine too. Alternatively, you may also use almond extract if you enjoy the flavor of almonds.

Water: I used water in this recipe because it’s easier, but you may also use non-dairy milks such as unsweetened almond milk, cashew milk, rice milk, oat milk or coconut milk.

Storing: If not eating immediately, store these coconut macaroons in an airtight container in the fridge for up to 5 days. Since the macaroons will get soft and the coconut absorbs moisture over time, toast them for 5 to 7 minutes in the oven at 350F before eating or serving. 

Freezing: To freeze these, place the fully-cooled macaroons in single layers in freezer-safe containers or ziplock bags and freeze them for up to 2 months. Before eating, toast the frozen macaroons in the oven for 10 to 12 minutes at 350F before serving or eating.

Adapted from: More Stomach