Coconut Macaroons.

You can cook Coconut Macaroons using 8 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Coconut Macaroons

  1. Prepare 4 – 5 cups of coconut sweetened , shredded (Preferably toasted).
  2. You need 4 of egg whites large.
  3. You need 1/2 cup of sugar.
  4. It’s 1 teaspoon of vanilla.
  5. It’s 1/2 teaspoon of almond extract (Optional).
  6. It’s 1/4 teaspoon of salt.
  7. It’s of Almonds (Optional).
  8. Prepare of Raisins (Optional).

Coconut Macaroons instructions

  1. Place the oven rack in the bottom third of the oven and preheat to 350°F..
  2. Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons..
  3. Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks..
  4. Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want..
  5. Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven..
  6. Bake the macaroons for 15-20 minutes until golden,.
  7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week..
  8. Once baked, drizzle with some chocolate..

By Debra McCollins

This is my way of life. Cooking Forever!!!

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