Coconut Macarons

Coconut Macaroons

Everyone on the east coast hunkered down for this massive winter storm?  Surprisingly, Maine is missing out of all the fun.  Apparently it's going to head off shore just before it hits Maine.  I hope you are all staying safe and warm!  Secretly, I kind of wish we were getting some of the snow!  Usually I wouldn't be having those crazy thoughts at the end of January.  But, I think it has snowed maybe twice this winter.  We have managed to get two sledding adventures in so far.  Definitely not enough for me, or the kids!

Coconut Macaroons

These cookies are some of my favorite from my days working at Lily's Cafe.  They only have a few ingredients, but dang, they are so good.  They are definitely not the traditional macaron, but that doesn't mean less taste!  It just means they are a lot easier to make!  They are chewy and sweet.  I love to dip them in melted semi-sweet chocolate, but they are great plain as well!  Whatever your personal preference is, the cookie jar will be emptied in no time.


Coconut Macarons

  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 3 cups sweetened, shredded coconut
  • 6-8 oz. semi-sweet chocolate (optional)

Directions

Preheat the oven to 325˚F.  Line 1-2 baking sheets with parchment paper or a silicone baking mat.

Fill a medium size saucepan halfway with water.  Bring to barely a simmer.  Maintain at a barely simmer, adjusting heat as needed.  In a bowl of a medium size stainless steel bowl, whisk together the egg whites, sugar and salt.  Place the bowl on the saucepan (double boiler style), making sure the bottom of the bowl does not touch the water.  Continue to whisk the mixture until warm to the touch, 5-8 minutes.  Immediately remove from the heat (you don't want scrambled eggs!), and stir in the vanilla extract, flour and coconut.

Using a small cookie dough scoop (about 2 tablespoons), scoop the batter into small mounds on the prepared baking sheet, leaving about 2 inches between cookies.  Place in the preheated oven and bake for about 15-20 minutes, or until golden brown.  Remove from the oven and let cool completely on the baking sheet.

If you choose to dip the cookies, melt the chocolate on the stove or in the microwave.  Dip each cooled cookie in the melted chocolate and place back on the cookie sheet.  Let cool completely before serving or storing.  (You can place in the refrigerator to speed the cooling process after dipping.)  Store in an airtight container in the refrigerator for 1 week.

Source: Adapted from Kyra Alex