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.

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.

Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on January 3, 2013
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  1. They are so pretty and so is your plate!

    1. Thanks Pam & they're yummy! The pattern is Royal Albert Old Country Roses.

  2. Mary: I wanted to thank you for your post about the Kentucky Legend Hams. After reading your post, I went to their website to see where they are sold in my area. NOT!! I was disappointed, but figured "oh well" Imagine my surprise when I went grocery shopping (at my regular store, not listed on KL website) and there they were, bigger than life. We had it tonight and WOW!! Delicious. Again, thank you. I've followed you for years but never comment, just enjoy the delicious recipes. When I make anything new, hubby asks, "Is this from the 'lady on the computer'?" He loves your food, too many to mention. I just wanted you to know that the ham was over the top and to thank you for the recommendation. Please know that "the lady on the computer" (you) have faithful lurkers in PA. KL in PA

    1. Those where to buy pages on websites can be so unreliable. I didn't realize KL hams were sold here either! I'm glad I had the chance to try them, and have now found them in my own area too though - what a delicious ham! Please tell everybody hi and thank them for supporting Deep South Dish!

  3. I have been looking for a potato soup like my family used to make and I finally found it on this site!! I made it and it was just like I used to have it. I can't to explore more food on this site!! Thank you!

    1. You're welcome Brenda!! I bet I know which one you're talking about - it's simple but so good & comforting. Welcome to the Deep South Dish family - I look forward to getting to know you!!!

  4. Happy Holidays, I always boot up your blog to see if anything is up I can bake, cook, roast, fry or just do in my tiny kitchen..Plenty to make..Hoping it is not god-awful like our town, snow and ice and temperatures in the single digits.brrr...it has been since 1972 we had chills, snow and ice..We got some food and I prepare lots to eat from scratch, my hubs got ill dec. 6 & 7 had to run to hospital e/r lots of tests and an IV and home to rest, he feels better today, must be the soup you posted about chicken and homemade noodles, it is truly yummy...You are such a sweet and loving person, I wished in the pacific northwest there would be more people such as you are, it would make living here nice, but the people are not that way, but I am & so is my hubs...ciao and happy holidays from mjs & es in the pacific northwest freezing!

    1. Thank you so much & I hope that your hubby is on the mend!! We had a very brief chill from this recent weather system, but no snow or ice down here. Can't even recall when our last snow was although sometimes it does snow a bit north of here in mid to upper Mississippi. It's actually about 58 degrees here at 11 p.m. so I guess that wave of cold is already over & we're already back to the A/C being on LOL!!

  5. I remember that my mother used to make these macaroons a long time ago. I might make a batch for her now that she's a bit too old to enjoy cooking.

  6. I make these at Xmas time, after baking, I dip the bottom in melted chocolate, and drizzle it over the tops, and sprinkle crushed toasted almonds over them.

  7. I make these at Xmas time, after baking, I dip the bottom in melted chocolate, and drizzle it over the tops, and sprinkle crushed toasted almonds over them.


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