The countdown continues today with Coconut Macaroons. A super easy treat you can make ahead and freeze for the holiday season. Makes great addition to a cookie platter, exchanges or edible gifts.
The Coconut Macaroon often gets over looked and confused with the iconic Macaron. Or the French Macaroon. I don't know what's happened these past number of years, but the Macaron has shot to stardom. Or maybe it's always been flying high. All I know is that everyone has jumped on the Macaron making bandwagon and they have blown up in the cookie making world.
I have not, to this day, attempted to make them. Main reason is that I'm not really a Macaron lover. Sorry. I've only tried them a few times but just couldn't make myself fall in love them. Or fall in "like" for that matter.
That being said, I think they would be a fun challenge to attempt to make as I have watched so many tutorials of hit and misses. So, maybe in the new year, I might just give it a go.
For now, we're going to take a look at these really easy Coconut Macaroons. Little mouthfuls of sweet coconut that are easy to make,store to keep on hand.
To make Coconut Macaroons you don't need a whole lot of ingredients. It's just egg whites, coconut, a little flour, sugar, vanilla and a pinch of salt. As you can see, it doesn't look like much.
So, let's do some baking and start by getting organized.
Read recipe through to the end, always! I can't stress this enough and am always shocked when people say they just read as they go. Recipes could have surprised like, "chill overnight", "bake in a low oven for 5 hours", "let stand at room temperature for ten years"...just kidding on that last one. But seriously if you don't read a recipe to the end before starting, you don't really know what you're in for.
And if you're new around here, there is a jump to recipe after the first photo. You will also find the full recipe at the end of the last photo. After all that scrolling.
Also get all your equipment out in front of you. Sometimes, especially with baking, time can be of the essence. So make sure all pans are greased, like or whatnot before you start.
Okay, so these Macaroons are started off by cooking the egg whites and sugar in a double boiler. If you don't have a double boiler, don't worry. You can just use two saucepans. In the bottom saucepan, add water. Fill it about halfway. Then place the other saucepan over the top. The reason this is done is cooking and baking to to slowly heat something or melt. You don't necessarily want it over direct heat to cook it.
So, get your egg whites and sugar in a double boiler and give it a quick whisk.
Place the double boiler on the stove top over a medium to high heat. You want the water to simmer to heat the egg whites. Then start whisking and continue doing so until the mixture is hot touch and somewhat foamy and creamy.
Remove from heat.
Once you've taken the egg white mixture off the heat, add it to a large mixing bowl.
In a separate bowl, combine the coconut, four and salt. Pour this into the egg white mixture along with the vanilla. Stir to combine.
Once the mixture is stirred, it's going to look a bit like this. Now cover and refrigerate for about an hour. You want the mixture to be cold so it will be easy to handle and hold together when you spoon it out on a baking tray.
I seem to have lost or not taken the last few photos...eeek. So, let's use our imagination.
Preheat the oven to 325 degrees F and make sure your baking tray is ready and lined with parchment paper.
Take the cooled mixture out of the fridge. Spoon mounds onto the baking tray. You can make them as big or small as you like. I just used a teaspoon for these.
Bake in a preheated oven for about 10 - 15 minutes or until they are lightly golden in colour.
They will be a bit soft when you take them out of the oven but will set as they cool.
And just like that you have easy Coconut Macaroons. If you've never had them and love coconut, you should give them a try. They are quite often over looked because they don't score high in the looks department. I mean you would probably just walk straight pass them in favour of something more colourful, festive or better looking. But sometimes the underdog deserves a little look as well.
Off topic of Coconut Macaroons for a second, did anyone read the post yesterday? Well, this isn't about that recipe exactly but something I was going to make. A "moist" Chocolate Pecan Cake.
Want to know what happened?
Well, way back in April when my daughter had her birthday, she also requested a chocolate cake. Not with pecans, but a chocolate cake. So, I decided to search other recipes out there and come up with something different that the chocolate cakes I've made over the years.
In the end I decided to go with a cake using vegetable oil instead of butter. I hardly ever do this. I always prefer butter in baking. But guess what? The vegetable oil worked a treat and the cake was so moist and delicious. I also added a little expersso powder to the cocoa powder to bring out the chocolate flavour. It was a fantastic cake. But silly me, I didn't write down what I did. Oh no.
Yesterday, my plan was to recreate that cake but in a bundt version and with pecans. I had taken photos of the cake and even the ingredients that I used. But I didn't have the measurements written down anywhere or even the method.
I was frustrated because the cake was fantastic. Anyway, with the ingredients, common sense and a bit of artistic flare, I got to baking that Chocolate Pecan Cake yesterday in hopes it wasn't going to be an epic fail.
The cake was delicious. I could have added more pecans, but it was still a fabulous cake all around. The Birthday Man loved it and ate about four pieces! Yes, you read that right. And I may or may not have had cake for breakfast this morning. Why not.
And thankfully, this time, I wrote down what I did. So after Christmas, I'm going to make that cake again so I can share it with you all.
Well, that's about all for today friends.
Does everyone realize we are less than two weeks to Christmas? What! I really need to get a Christmas tree. That is on today's to do list and it's happening no matter what tries to get in the way.
I'll be back tomorrow with another cookie to share. And now I'm going to leave you with Last Christmas by Wham. Love it or hate it! It's my daughter's favourite song and one that I've always loved as well. How can you not like it.
Okay, see you all tomorrow and have a great Friday.
Makes 2 1/2 dozen (approximately) / Prep time: 10 minutes / Chill time: 45 minutes / Bake time: 15 minutes
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. This will take about 5 minutes. 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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