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Coconut Macaroons

AuthoradminCategory, , , , CuisineCooking MethodTags, DifficultyBeginner

This 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.

Coconut Macaroons are grain free and gluten free treat for the holidays. Get the recipe on MarlaMeridith.com #christmas #cookies #coconut
Yields1 Serving
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins
 12 oz sweetened shredded coconut (3 cups lightly packed)
 3/4 cup granulated sugar
 3/4 cup egg whites about 6 large
 1 tsp pure vanilla extract
 1/2 tsp salt
optional
 melted chocolate for dipping
 sprinkles, chopped candy canes, chopped dried fruit or crystal ginger
1

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.

2

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.

3

Spread the mixture onto a baking sheet and refrigerate until it's cold. About 45 minutes.

4

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.

5

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.

6

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

 12 oz sweetened shredded coconut (3 cups lightly packed)
 3/4 cup granulated sugar
 3/4 cup egg whites about 6 large
 1 tsp pure vanilla extract
 1/2 tsp salt
optional
 melted chocolate for dipping
 sprinkles, chopped candy canes, chopped dried fruit or crystal ginger

Directions

1

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.

2

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.

3

Spread the mixture onto a baking sheet and refrigerate until it's cold. About 45 minutes.

4

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.

5

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.

6

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.

Coconut Macaroons

~ Marla Meridith

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