COCONUT MACAROONS
If you are a coconut lover, you'll want to make these moist, chewy macaroons all the time. Crisp on the outside and pillowy within, they take only a few minutes to put together and keep extremely well. Their perfect texture comes from fluffy sweetened coconut for softness and crunchier unsweetened coconut for more chewiness. Coconut flour, ubiquitous now because of gluten-free baking, is very absorbent and works beautifully to absorb the extra liquid that would otherwise run out of the macaroon, but matzo cake meal can be used during Passover and all-purpose flour any other time of year. Just double check that whatever you use is kosher for Passover.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 40m
Yield About 18 macaroons
Number Of Ingredients 10
Steps:
- Position racks in the top and bottom of the oven and heat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk egg whites, salt and sugar until creamy, thick and white. Whisk in 1 tablespoon of the oil and the vanilla.
- Fold in the flaked and shredded coconut and the flour, mixing well so the coconut is evenly moistened. At this point, the macaroons can be baked, but you can also refrigerate the mixture in an airtight container for up to 2 days.
- Use a small 1-ounce cookie scoop to portion the coconut mixture (about 2 tablespoons per macaroon) and squeeze together in a ball. Space a few inches apart on the prepared sheets and rough up the texture a little with your fingers.
- Bake, switching the pans from back to front and top to bottom, until golden on the bottom and toasty all over, 16 to 21 minutes. Let cool on baking sheets for a few minutes, then transfer the macaroons to a cooling rack close together. Set the rack over one of the baking sheets (keep the parchment on) to catch chocolate drips during drizzling. Cool the macaroons completely.
- Melt the chocolate with the remaining 1/2 teaspoon oil in a small saucepan over low heat and stir well. Drizzle the macaroons with the chocolate. Let the chocolate set a little in a cool place or in the refrigerator before topping with flaky salt. The macaroons can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month.
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Ar Aditta
[email protected]These coconut macaroons are the perfect dessert for any occasion. They are easy to make, delicious, and look beautiful.
Winhtet Oo
[email protected]I love the chewy texture of these coconut macaroons. They are the perfect balance of sweet and chewy.
Judith Akoth
[email protected]These coconut macaroons are a great way to satisfy your sweet tooth without feeling guilty. They are low in calories and fat, and they are packed with fiber.
Rouf Aijaz
[email protected]I made these coconut macaroons for my kids and they loved them! They are the perfect after-school snack or dessert.
Kellyanne Teddybear
[email protected]These coconut macaroons are the perfect dessert for a summer party. They are light, refreshing, and delicious.
Clement Chishimba
[email protected]I love the simplicity of these coconut macaroons. They are made with just a few ingredients, and they are so easy to make. I will definitely be making these again and again.
abdulnafi farid
[email protected]These coconut macaroons are a great way to use up leftover egg whites. They are also a great make-ahead dessert, as they can be stored in an airtight container at room temperature for up to 3 days.
Masud Vai
[email protected]I'm not usually a fan of coconut, but these macaroons are amazing! The coconut flavor is not overpowering, and the macaroons are so moist and chewy.
Chips
[email protected]These coconut macaroons are the perfect dessert for any occasion. They are easy to make, delicious, and look beautiful.
Birungi Britah
[email protected]I made these coconut macaroons for a party and they were a hit! Everyone loved them. They are so light and fluffy, and the coconut flavor is perfect.
Sabin Pahadi
[email protected]These coconut macaroons are so delicious and easy to make! I love the chewy texture and the sweet coconut flavor. I will definitely be making these again.