Tuesday, December 3, 2013

Coconut Macaroons

A slight crunch on the outside and chewy on the inside, these light and airy cookies are made with coconut, sugar, flour and beaten egg whites.
A slight crunch on the outside and chewy on the inside, these light and airy cookies are made with coconut, sugar, flour and beaten egg whites.

Coconut Macaroons

Coconut Macaroons are another fabulous and super easy cookie to add to your Christmas sweets tray, but don't confuse them with French macarons, which, although meringue based, are sandwiched with some kind of a filling and a whole 'nother kinda cookie.

These are primarily coconut based cookies that are tossed with sugar, a tiny bit of flour and beaten egg whites, making them not quite as crisp as a meringue cookie, but very light and airy, with just a bit of chew. I just love them!

There are wide variations in how these are made nowadays, including a newer recipe that excludes the sugar and flour and replaces it with sweetened condensed milk, a little like the filling in Martha Washington candy. I like this old school recipe that dates back to the 1960s the best. Imagine that!

You should get anywhere between 16 to 24 cookies from this batch, depending entirely on how big you drop them, and will keep about 4 to 5 days at room temperature in a well sealed container, or a bit longer if refrigerated.

Here's how to make them.

Recipe: Coconut Macaroons

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 16

  • 2 large egg whites
  • 1/8 teaspoon of cream of tartar
  • 1/4 teaspoon of salt
  • 1/2 cup of granulated sugar
  • 2 tablespoons of all purpose flour
  • 1 (14 ounce) bag of sweetened, flaked coconut
  • 1/2 teaspoon of almond extract
  • 1/2 teaspoon of vanilla extract

Preheat oven to 350 degrees F. Prepare two baking sheets by lining with parchment paper or a Silpat; set aside. Beat egg whites with a mixer until foamy, add cream of tartar and beat until thickened. Add salt and begin adding the sugar, a little at a time, beating at high speed, until stiff peaks form. Sprinkle in flour and mix lightly until blended. Fold in coconut and extracts.

Drop by rounded spoonfuls, two inches apart, on prepared baking sheet. Bake at 350 degrees F for 15 to 18 minutes. Let cool before storing in an airtight container. Will keep at room temperature about 4 days; longer when refrigerated.

Chocolate Kissed: Prepare as above. Remove from the oven and carefully press an unwrapped chocolate candy kiss into the center of the macaroon. Remove to a cooling rack to allow to fully cool.

Chocolate Dipped: Melt 8 ounces of chocolate. Dip one half of the macaroon into the melted chocolate and place onto a cooling rack until chocolate is set or refrigerate to speed the process.


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©Deep South Dish
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Posted by on January 3, 2013
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