Julie Des Jardin
Unlike many coconut macaroons recipes, this one won’t leave you wanting. Light and airy meringue coats chewy coconut flakes, and the mixture bakes into fluffy, cloud-like cookies.
The sugary meringue deflates and dissolves, paving the way for fleshy, tropical-flavored coconut flakes. I recommend purchasing unsweetened coconut flakes in the bulk bins of a natural food store. They have a fresher flavor and texture, which lets you control the sweetness of the cookies.
My favorite add-in is mini chocolate chips. But I also think that dates and pecans would be delicious.
We have a team in our league that actually requests these for our match! What are your favorite things to add to coconut macaroons?
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Coconut Macaroons
Ingredients
- 2 eggs, just the whites
- 1/2 tsp salt
- 1/2 cup superfine granulated sugar
- 1 tsp pure vanilla extract
- 1 7 oz. package unsweetened coconut flakes
Optional Add-In
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350ºF. Line a baking sheet with a silicone baking mat or parchment paper.
- In a very clean and dry bowl of a stand mixer, using a whisk attachment, beat egg whites on medium-high speed until foamy. Add salt, and continue to beat until they triple in volume and hold soft peaks. Continue beating while simultaneously adding sugar, 1 tablespoon at a time, until whites hold stiff peaks and look thick and glossy. Add vanilla. Turn off mixer, and fold in coconut flakes. Fold in chocolate chips, if desired.
- Using an ice cream scooper, scoop macaroons onto the baking sheet 1 inch apart. Bake for 20 minutes, or until golden brown, rotating pan once halfway through baking time. Cool on trays for 5 minutes, and then transfer to a cooling rack. Store at room temperature in an airtight container for up to several days.