The baking saga continues. This morning with these very quick and easy coconut macaroons. These little bites are slightly crisp on the outside and very chewy on the inside. You can easily dress up these macaroons by dipping them in chocolate or drizzling over caramel. I am sure I will be doing some those way in the next few weeks as well.
Makes approximately 2 1/2 dozen cookies
3/4 Cup/150 grams sugar
Pinch of salt
1/2 Cup/60 grams flour
3 Cups/300 grams of shredded coconut
4 large egg whites
1 Teaspoon vanilla extract
In a double boiler set over simmering water, whisk the egg whites with the sugar. Remove from heat when they are warm to touch and slightly creamy. Pour the mixture into a large mixing bowl and add the flour, coconut and vanilla. Mix well, cover and refrigerate for about 45 minutes to a hour.
Preheat your oven to 325 degrees F. No need to grease you baking tray for these cookies. Using a teaspoon, spoon small mounds onto your baking tray. Bake for about 10-15 minutes or until slightly toasted on the outside. Repeat for remaining cookies. Cool on a wire rack for about 15-20 minutes.
Can be stored in an airtight container for up about 5 days. In the freezer for about a month.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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