Coconut Macaroons

On the tenth day of cookies,

My true love gave to me,

Ten Coconut Macaroons.

Coconut Macaroons

When I was about 7 or 8 I had an issue reading and writing.  Knowing that I loved cooking my mom made me a deal.  If I could read the recipe out loud, then I was allowed to make the baked good’s.  With that I became an avid reader.  I started with good old fashioned chocolate chip, and soon graduated to coconut macaroon cookies as they were my favorite.

Well the first time I made the coconut macaroons I had a bit of a mix up… I’m not sure if it was the reading issue, or perhaps the not paying attention issue that caused the problem. Instead of using 3/4 C of Sugar in the recipe I used Salt.  As you can imagine the coconut macaroons appeared to be normal once they came out of the oven.  They were perfectly golden, and smelled amazing.  I was so proud of my cookies not only did I read the directions all by myself, but they came out perfect! Or so I thought.  I was so proud I offered a cookie to my dad with a huge smile on my face.  He took a bite, and his reaction was not that of a proud father but of someone who was quite surprised.  That would be the moment we realized there was a bit of a mix up in the reading of the recipe LOL.  Till this day when I offer him a coconut macaroon he has me eat one first just in case 🙂

This recipe that I am going to share with you today I have been using for years tweaking it here and there. I recently made it gluten free and reduced the sugar a bit to make it a bit more healthy.  I use the word “healthy” loosely as its healthier than the original recipe but its loaded with sugar from the coconut flakes.

Ingredients for coconut macaroons:

14 Oz Bag of sweetened coconut flakes (you can use unsweetened if you want)

4 Egg whites

1/2 C Sugar

6 Tbs  Coconut Flour (if you don’t have this you can use regular flour)

1 tsp  Almond Extract

1 tsp Baking Soda

Preheat the oven to 325*

In a large bowl separate the egg whites from the yokes. Discard the yokes or save them for another recipe.  Whisk the egg whites with the sugar until slightly frothy.  Add the coconut flour, baking soda and almond extract until blended.  Then stir in the coconut flakes until all ingredients are combined.  You want to ensure that all of the coconut is coated with the egg mixture as this is what “glues” the cookie together.

Coconut

On a parchment lined or greased cookie sheet drop founded teaspoons of the dough on the cookie sheet.  (the cookies will not rise or spread out so you can place them a bit closer to each other on the cookie sheet).

Coconut Macaroons

Bake for about 25 minuets until the bottoms are golden brown and the tops are just starting to brown.  Once they are cooled you can eat them as is or you can dip them in a bit of dark chocolate.  I promise these coconut macaroons will be a hit.  My staff at work begs me for the them on a regular basis.

Coconut Macaroon Cookies
Author: 
Recipe type: Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 14 Oz Bag of sweetened coconut flakes (you can use unsweetened if you want)
  • 4 Egg whites
  • ½ C Sugar
  • 6 Tbs Coconut Flour (if you don't have this you can use regular flour)
  • 1 tsp Almond Extract
  • 1 tsp Baking Soda
Instructions
  1. Preheat the oven to 325*
  2. In a large bowl separate the egg whites from the yokes. Discard the yokes or save them for another recipe. Whisk the egg whites with the sugar until slightly frothy. Add the coconut flour, baking soda and almond extract until blended. Then stir in the coconut flakes until all ingredients are combined. You want to ensure that all of the coconut is coated with the egg mixture as this is what "glues" the cookie together.
  3. On a parchment lined or greased cookie sheet drop founded teaspoons of the dough on the cookie sheet. (the cookies will not rise or spread out so you can place them a bit closer to each other on the cookie sheet).
  4. Bake for about 25 minuets until the bottoms are golden brown and the tops are just starting to brown. Once they are cooled you can eat them as is or you can dip them in a bit of dark chocolate. I promise these coconut macaroons will be a hit. My staff at work begs me for the them on a regular basis.

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