Coconut Macaroons – The Girl Who Ate Everything
Coconut Macaroons are a small cookie made from coconut, sugar, egg whites, and flour. They are sweet with a crisp outside and a chewy interior! Dip them in melted chocolate for a little something extra. A great dessert and perfect for Easter.
COCONUT MACAROON RECIPE
If you’ve never made a macaroon you know that 98% of the recipes have sweetened condensed milk in them. Believe me I’ve test both that version and the egg white version and it yields chewy coconut macaroons.
INGREDIENTS
- SWEETENED COCONUT – sweetened coconut flakes are great here so we don’t have to add so much sugar as if we were using unsweetened shredded coconut. A classic recipe for a coconut lover.
- EGG WHITES – some recipes use sweetened condensed milk but this version is so much better and the egg whites give them a chewy texture.
- FLOUR
- SUGAR
- VANILLA EXTRACT – this is what is traditionally used but you could add some almond extract as well.
- SALT – A pinch of salt brings out the flavors.
- CHOCOLATE CHIPS – a great way to up a coconut macaroons recipe is to dip them in chocolate. You can use semi-sweet chocolate, milk or dark chocolate chips.
HOW TO MAKE COCONUT MACAROONS?
- Heat oven to 325 degrees F and line a cookie sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
- Drop tablespoon sized portions of the coconut mixture using a spoon or cookie scoop onto prepared baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on cooling rack.
- For chocolate dipped macaroons: In a small bowl, melt the chocolate chips in 30 second intervals in the microwave stirring in between until smooth. If you want to melt in a double boiler, you can do it that way as well. Immediately dip the bottoms of the macaroons in the chocolate and cool on parchment paper.
MACAROON VS MACARON
The difference between macaroons and macarons is great! Macaroons (pronounced mack-a-roon) are an American cookie made with shredded coconut and often dipped in chocolate. Macarons (pronounced mac-a-rohn), are a delicate French sandwich cookie meringue sandwich cookies filled with buttercream, ganache or jam.
OTHER COCONUT RECIPES
Coconut Macaroons
Coconut Macaroons are a small cookie made from coconut, sugar, egg whites, and flour. They are sweet with a crisp outside and a chewy interior! Dip them in melted chocolate for a little something extra. A great dessert and perfect for Easter.
- 1-1/3 cups sweetened shredded coconut
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 large egg whites, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips, (optional)
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Preheat oven to 325 degrees F and line a baking sheet with parchment paper. In a medium bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well.
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Drop tablespoon sized portions of the coconut mixture onto parchment lined baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
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For chocolate dipped macaroons: In a heatproof bowl, melt the chocolate chips in 30 second increments in the microwave stirring in between until smooth. If you want to melt in a double boiler, you can do it that way as well. Immediately dip the bottoms of the macaroons in the chocolate and cool on parchment paper.
https://www.tasteofhome.com/recipes/first-place-coconut-macaroons
