Coconut Macaroons

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Coconut Macaroons

  • Total time: 45 Minutes
  • Servings: 2-3 Dozen

Ingredients

  • 4 Large Egg Whites
  • 1/2 Cup (100 g) Granulated Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Almond Extract (optional)
  • 4 3/4 Cups Sweetened Shredded Coconut (a little less than one 14 oz package)

Directions

  • 1)

    Preheat oven to 325°F.

  • 2)

    Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The 325°F degree point must be precise.

  • 3)

    In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved – at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened.

  • 4)

    Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet – at least 2 inches apart. Make sure the mounds are very compact and neat.

  • 5)

    Bake until lightly golden brown, about 20 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature. Macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator.

Notes

For Almond Joy Macaroons: after you scooped mounds of batter onto the cookie sheet to bake, press 1 almond into the tops of each mound. Bake as directed. Melt 4 ounces of pure semi-sweet, bittersweet, or milk chocolate and drizzle over cooled macaroons.

For Funfetti Macaroons: gently mix in 1/2 cup of sprinkles into the batter and bake as directed.

For White Chocolate Cranberry Macaroons: add 3/4 cup of dried cranberries into the batter when you add the shredded coconut. Bake as directed. Melt 4 ounces of pure white chocolate and drizzle over cooled macaroons.

Source: http://sallysbakingaddiction.com/2013/12/16/coconut-macaroons/