Not to be confused with the cute French Almond Macarons. This are very simple to make. Coconut, egg whites, sugar, and vanilla. This recipe is adapted from Martha Stewart.
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Coconut Macaroons
Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate – chips or cocoa powder – to create rich combinations reminiscent of a candy bar. Makes about 1 1/2 dozen.
Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate – chips or cocoa powder – to create rich combinations reminiscent of a candy bar. Makes about 1 1/2 dozen.
3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
After they have cooled I like to dip them in melted dark chocolate for a more decadent taste.
After they have cooled I like to dip them in melted dark chocolate for a more decadent taste.