Coconut Macaroons

★★★★★ 2 Reviews
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By Susan Din
from Houston, TX

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!

serves 16 cookies
prep time 5 Min
cook time 25 Min
method Bake

Ingredients

  • 14 oz
    sweetened flaked coconut
  • 3 lg
    egg whites
  • 1/2 c
    sugar
  • 1/2 tsp
    salt
  • 1/2 tsp
    vanilla extract
  • 1/2 tsp
    almond extract
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How To Make

  • 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.
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