Coconut Macaroons

Susan Din

By
@spatdi

These cookies eat like candy!
Coconut, egg whites, sugar, salt and extract.
Simple recipe, few ingredients, great taste!
Crunchy toasty outside, moist chewy inside.

Dress them up if you care to, with a chocolate drizzle!


Featured Pinch Tips Video

Comments:

Serves:

16 cookies

Prep:

5 Min

Cook:

25 Min

Method:

Bake

Ingredients

14 oz
sweetened flaked coconut
3 large
egg whites
1/2 c
sugar
1/2 tsp
salt
1/2 tsp
vanilla extract
1/2 tsp
almond extract

Directions Step-By-Step

1
Whisk all ingredients except coconut until glossy, and the sugar is dissolved.
2
Dump in the coconut and stir very well until evenly moistened.
3
Using a 1 oz Cookie scoop or a spoon, drop mixture in 2TBSP mounds on a parchment lined cookie sheet.
4
bake @ 325 for 20-25 minutes, until golden brown.
Store in an airtight container.
5
To make these more special, melt chocolate chips and pour into a zip bag.
Cut the corner and squeeze ribbons over the macaroons.
Or just totally dunk them in the chocolate and allow to cool on parchment paper.

About this Recipe

Course/Dish: Cookies, Candies
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy