Coconut Macaroons
Coconut macaroon recipe, where have you been all my life? Wow, this recipe was ridiculously easy – even though I consulted a few cookbooks and blogs before making these. When looking for recipes I did not realize there was almond extract, oops. I ommitted it from my recipe for allergy reasons. (Still haven’t tried the imitation extract yet.)
I love coconut any way I can get it, but why have we been buying macaroons all this time? These are easy to make and perfect for when the holidays or weddings (cookie table!) roll around because they freeze well too!
My recipe is adapted from the Good Housekeeping: Great American Classics Cookbook. I intended to follow the recipe as is, however, when I whipped the egg whites the coconut mixture seemed very soupy. (Blessing in disguise, because yay – MORE COCONUT!). A helpful tip I found about making macaroons came from Sally’s Baking addicition about whipping the egg whites.
Coconut Macaroons
Ingredients
- 1 - 14 oz package of sweetened flaked coconut Will use MOST of the bag, or maybe all
- 3/4 c white sugar
- 3 large egg whites
- 1 1/4 tsp vanilla extract Can replace 1/8 vanilla extract with 1/8 tsp of almond extract
Instructions
- Preheat oven to 325 degrees. Prepare cookie sheet/s with aluminum foil or parchment paper.
- Begin whipping egg whites, and slowly add in sugar. Beat until soft and glossy. (All sugar should be dissolved.
- Add vanilla extract.
- Fold in half of sweetened coconut, mix gently. Add most of the remaining coconut. Mixture should be wet and not too dry.
- Portion with a medium size cookie scoop, or by teaspoon/tablespoonfuls. Place 1" apart on cookie sheets.
- Bake for 20 minutes, rotate once at 10 minutes in. Finished cookies should be a very light brown.
- Let cool on baking sheet for one minute. Use a spatula to remove and finish cooling on a cooling rack.
Step by Step
Whip egg whites, and slowly add in sugar. Beat until soft and glossy.
Scrape sides, add vanilla extract
Add half the flaked sweetened coconut. Mix gently.
Slowly add the rest of the coconut. Stop when the mix is too dry. May use the whole bag, may not.
Portion with a medium size cookie scoop, or by teaspoon/tablespoonfuls. Place 1″ apart on cookie sheets.
I made 19 cookies using this method.
Bake for 20 minutes, rotate once at 10 minutes in.
Finished cookies should be a very light brown.
Let cool on baking sheet for one minute. Use a spatula to remove and finish cooling on a cooling rack.
Enjoy!
