Easy Coconut Macaroons Recipe

Posted on Feb 3, 2014

Coconut macaroon cookies recipe

 

Coconut macaroons, with their crispy outsides and tender, chewy insides are surprisingly easy to make and are, quite possibly, the easiest cookie to make ever!  Which is good because their flaky coconut and sweet goodness make them impossible to resist! Seriously.  I just made a batch and they’re almost half gone.  In fact, I had to squirrel some away just so I’d have some to take pictures for this post.  Because they’re that perfect balance of sweet and crispy, but not too heavy, they go down nice and easy, especially fresh out of the oven on a cool winter evening. What’s so great about these macaroons is the hint of almond as well as the contrast of the crispy outside that crunches when you take a bite, and the soft inside that melts on your tongue.  Mmm, mmm, mmm!

Coconut macaroons seemed exotic and difficult to make until my friend Kathy, the author of “A Year In The Life Of The Mother Of The Bride” told me she started with the recipe on the back of the bag and modified it a bit.  A bag recipe?! Like Tollhouse cookies?  How hard could it be? Turns out, not hard at all.

 

Coconut Macaroons recipe

 

Best of all, it only takes one bowl.

That’s right all that goodness in just one bowl.  And you don’t need a mixer.  Easy-peasy. Not sold yet?  Kathy makes them with a cup of wine -well not IN the cookies- in her.  If you can drink wine and make cookies this good, they can’t be complicated, so I gave it a shot, and you know what, she was right.  Her recipe is fantastic and easy.

Can you imagine the next time someone asks you to bring baked goods and you offer up coconut macaroons?  They’ll think you slaved for hours over some complex method, too much for them to have to deal with in their busy lives.  You’ll look like a hero and won’t have broken a sweat!

So the next time you need cookies, but are reluctant to bake them because it’s too much work, try this 1 bowl coconut macaroon recipe.  I promise, you won’t be let down!

 

Coconut macaroon cookies recipe

 

Easy Coconut Macaroons Recipe

Ingredients:

1  (14.5 oz.) package of sweetened coconut

2/3 cup sugar

6 Tablespoons flour

1/4 teaspoon salt

4 egg whites ( took make it even easier I measured out 2/3 cup of pre-packaged egg whites from a carton.)

1  1/2 teaspoons almond extract

Directions:

Mix the coconut, sugar, salt, and flour in a large mixing bowl and stir together (by hand is fine).

Stir in the egg whites and almond extract until mixed.

Drop by tablespoonfuls on a greased and floured cookie sheet ( or use parchment paper and save yourself the trouble of greasing and cleaning up!)

Bake at 325 for 20 minutes to start.  If they are not golden brown add 4 minutes, then 2, and 2.  (Kathy goes straight for eight extra minutes, but my oven is old and unpredictable so I broke it up a bit).

Immediately move the cookies to wire racks and allow to cool completely, or be like me and shove a bite in because it-smells-so-good-you-can’t-wait-anymore … and burn your tongue. This is where using parchment is nice because you can just slide the whole batch onto a wire rack at once :0).

Makes about 36 incredibly addictive, delicious cookies.

For Chocolate Coconut Macaroons

If you prefer a bit more richness and want to add chocolate, melt 1 package (8 squares) of Baker’s Semi-sweet chocolate as directed on the package.  Either dip the cookies in half way and let them set (about 30 minutes) or use a spoon to drizzle the chocolate over the cookies in a tight zig-zag pattern.  Either way, yum!

 

 

 

More Inspiration:

Thankful For Fall And Its Color
The Best Gingerbread Cookies
Top Secret for Perfect Cake!
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