AuthoradminCategoryCourses, Desserts, Diets, Gluten Free, Grain FreeCuisineAmericanCooking MethodBakingDifficultyBeginnerThis is a basic and delicious recipe for coconut macaroons. You can fancy them up with some melted chocolate and anything else you wish for the holidays.
Toast the coconut: preheat the oven to 350 degrees f with the rack in the lower third of the oven. Spread on a baking sheet and toast until just brown, about 5 minutes.
In a saucepan, cook the egg whites, sugar and toasted coconut over medium heat until the sugar dissolves and a thick paste is formed, about 7-8 minutes. Remove the pan from the heat and stir in the vanilla.
Spread the mixture onto a baking sheet and refrigerate until it's cold. About 45 minutes.
While the batter is chilling, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. Dampen your hands with water to prevent sticking. Roll 1 1/2 inch balls and place onto the sheet 1 inch apart. Continue until you have used all the batter. Bake for 15-20 minutes until the macaroons are golden brown.
Let the macaroons cool for 5 minutes on the baking sheet, then transfer to racks to cool completely. They will last for 1 week in an airtight container.
To add a chocolate coating: melt the desired chocolate and dip the macaroons in it. If you want to add some more toppings dip while the chocolate is still warm. Set dipped cookies a parchment covered baking sheet and let cool completely in the fridge.
Ingredients
Directions
Toast the coconut: preheat the oven to 350 degrees f with the rack in the lower third of the oven. Spread on a baking sheet and toast until just brown, about 5 minutes.
In a saucepan, cook the egg whites, sugar and toasted coconut over medium heat until the sugar dissolves and a thick paste is formed, about 7-8 minutes. Remove the pan from the heat and stir in the vanilla.
Spread the mixture onto a baking sheet and refrigerate until it's cold. About 45 minutes.
While the batter is chilling, preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. Dampen your hands with water to prevent sticking. Roll 1 1/2 inch balls and place onto the sheet 1 inch apart. Continue until you have used all the batter. Bake for 15-20 minutes until the macaroons are golden brown.
Let the macaroons cool for 5 minutes on the baking sheet, then transfer to racks to cool completely. They will last for 1 week in an airtight container.
To add a chocolate coating: melt the desired chocolate and dip the macaroons in it. If you want to add some more toppings dip while the chocolate is still warm. Set dipped cookies a parchment covered baking sheet and let cool completely in the fridge.
