Aug 14, 2010
Hillary

Coconut Macaroons

Coconut Macaroons

It’s Saturday, there is a break in the rain/cloudy weather, AND I have a cookie to share that does not involve a single chocolate chip! I know, it’s shocking really to think that I was able to make a cookie with zero chocolate involved and I was completely smitten with the results! As my step dad described them, they were “AWESOME”!

I think it may have something to do with the heat and the fact that right before my eyes, summer is trickling down to a few short weeks. But, I wanted to make something new, something light and something melt in your mouth good! I found this recipe on the joy of baking website (great recipes by the way) and can tell you that this one is a definite keeper!! They will without a doubt be made again as our weekly dessert but they’re also fancy, and I think special enough, to give as an edible sweet treat to friends!

These tasty coconut delights were simple to make and required a few ingredients and just a small amount of my time! Perfect for the super busy days and weekends!

Ingredients:

(Adapted from Joyofbaking. Made approximately 20 cookies.)

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup cake flour
  • 3 cups sweetened shredded coconut

The first note about these cookies is that you will need to plan ahead when you want to make them. Once all the ingredients are together, you will leave the mixture in the fridge for about two hours before any cookies are actually put in the oven and are available for immediate consumption! I promise that is the only disappointment you will come across with these cookies! But now that you know, you can mentally prepare yourself for the moderate wait time!

To start the actually cookie making, bring a pot of water to a simmer on the stove and place a stainless steel bowl on top of the pot. In the bowl, whisk together the egg whites, sugar and salt. (Pointer: separate your egg whites in a different bowl in case any shell or yolk gets in you can just scoop them out and not waste the other ingredients.)

Stainless steel bowl on top of simmering pot of water. Allows the sugar, eggs and salt to gently mix together.

Egg whites, sugar and salt whisked together under gentle heat to make a creamy mixture. Warm to the touch.

Continue whisking until the mixture becomes creamy and slightly warm to the touch. Once you reach this point take the bowl off of the pot and stir in vanilla, flour and coconut.

Coconut, cake flour and vanilla extract added to the wet ingredients prepared above.

You are now completely done putting the macaroon mixture together!! And it took maybe 10 minutes; I told you it was simple! Now the hardest part: the waiting. Leave everything in the bowl, cover with plastic wrap and put in the refrigerator for about two hours. This step is to make everything come together and form a firm mixture. If you try to rush this process you will end up with sloppy, shapeless globs that will certainly taste like delicious coconut macaroons but won’t exactly have that macaroon look we are going for!

After your two hours is up, or your mixture is firm, preheat the oven to 325 degrees and line a baking sheet with parchment paper. I used my little ice cream scooper to form the mounds but you could also just use a spoon. I made mine a tad smaller than a tablespoon and they all held their shape pretty well. I think if you make them too big, again, you’ll be saying hello to globs of macaroons when you take them out of the oven.

Coconut macaroon mounds ready for the oven!

Bake for about 20 minutes or until the edges and top start to get a little brown and crispy. When you take them out of the oven, let the cookies sit on the baking sheet for an additional 10 minutes or so before you move them to the cooling rack. It just lets everything settle down and makes you have to wait another few minutes before you can dig in!

I really was impressed with how easy these were to make. I always look at macaroons in the store and they are played off as the “fancy” cookie that would be way to hard for the amateur little baker that I am. Well I can tell you that after making these I will be fooled no more! I think they may even be easier than what I thought were simple chocolate chip cookies! I think the mere fact that I was satisfied with a cookie that lacked chocolate is proof enough of how great these cookies truly are. Now, I can’t lie to you. I also found a recipe for chocolate coconut macaroons and after I discovered how wonderful the regular ones are, the chocolate ones are just calling my name! They may be making an appearance on here sooner than later!! For now, that’s coconut macaroons…in the shell of a nut!

1 Comment

  • I loved these! Cocoa or chocolate dipped should be the next adventure! 😀

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