Coconut Macaroon
Makes 18-24
Perfect for any celebration, these are the easiest cookies you'll ever bake. Garnish with any number of toppings and enjoy within a few days (stored at room temp.); five days, in the refrigerator; or freeze for a few months. And since these macaroons contain no flour - they're gluten free.
Ingredients
| 4 large egg whites* |
| ½ cup granulated sugar (100g) |
| 1 teaspoon vanilla extract |
| ½ teaspoon almond extract |
| 14 oz. bag of sweetened, shredded coconut |
Instructions
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
- In a large bowl, using an electric mixer, beat together the egg whites, sugar and vanilla on medium-high speed until the eggs are foamy and the sugar is mostly dissolved (about two minutes). Fold in the almond extract and the coconut.
- Make sure the coconut is evenly moist and sticky. Cover tightly with plastic wrap and refrigerate for about 30 minutes (this helps the coconut absorb the moisture).
- Scoop about 2 Tablespoons for each and place about 2 inches apart on prepared cookie sheets. Try to keep the macaroons high and compact.
- Bake for 20 - 25 minutes, rotating pans so they cook evenly, or cook one pan at a time.
Cool completely on cookie sheets. Serve plain or try one of these toppings:
- Chocolate drizzle: Melt about 1/2 cup your favorite chocolate chips, and drizzle on completely cooled macaroons, from a knife edge or toothpick. Let harden.
- Chocolate dip: Melt about 1 cup semi-sweet or other chocolate chips and dip the bottoms, tops or sides of macaroons into the melted chocolate. Allow to dry on waxed or parchment paper.
- Almond topped: Press whole almonds on top of macaroons just before baking
- Confetti topped: Sprinkle colored nonpareils or sprinkles on top before baking.
- Cherry topped: Place a half or quarter maraschino cherry on top of each before \baking.
- Holly topped: Place a red piece of maraschino cherry on top with 3 slivers of green cherry surrounding it to look like holly.
- Chocolate Chip Macaroons: Fold about ½ cup mini-chocolate chips into the batter before shaping and baking.
* Separate eggs while cold but bring the whites to room temperature before using. Use the leftover yolks in flans or toss into scrambled eggs for added nutrition, flavor and richness or use in the following: