Bite into one of these sweet tasting Coconut Macaroons and you will enjoy
the contrast of a crispy exterior to a soft and chewy interior. These
delicious cookies are bursting with shreds of sweetened coconut and can be
eaten warm from the oven, at room temperature, or even cold. For the
chocolate lover you may want to add 1/2 cup of mini chocolate chips to the batter
or, better yet, dip the bottoms of the baked and cooled cookies in melted chocolate (as I have done for these
Another idea would be to make the Coconut Macaroons in miniature and then
take two macaroons and sandwich them together with melted chocolate.
There are a lot of recipes for Coconut Macaroons, and I have some of my
favorites on the site. While they are all bursting with dried coconut, they
differ in both technique and ingredients. This recipe starts by warming
egg whites with white granulated sugar until nice and creamy, just like a
Swiss Meringue. This step stabilizes the whites and gives the Macaroons a
crisp outer crust. Then pure vanilla extract is folded in, along with a
little cake flour and lots of sweetened dried coconut. Although not often used
in Coconut Macaroons, adding flour gives these cookies a
wonderful dense texture and a dome-like shape. Sweetened coconut, not to
be confused with unsweetened coconut, is made by combining coconut with
powdered sugar and is packaged either in plastic bags or cans. I like to
use shredded or flaked sweetened coconut. Now, this batter does need to the chilled
until firm and then the cookies are baked until golden brown. Coconut
Macaroons store very well. In fact,
sometimes I think I like them better after a day or two, when their flavor
and outside crust has softened, yet they are still wonderfully moist and chewy.
Coconut Macaroons: In a
placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the
vanilla extract, flour, and coconut. Cover and refrigerate for about two
hours, or until firm.
to 325 degrees F (165 degrees C) and line two baking sheets with parchment
Place small mounds (heaping
tablespoons) of the batter on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 to 20 minutes or until golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen
4 large (120 grams) egg whites,
at room temperature
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