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.
Coconut Macaroon or Macaron
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.
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.
What You Need To Make Coconut Macaroons
So, let’s do some baking and start by getting organized.
Read recipe through to the end, always! Recipes could have surprised like, “chill overnight”, “bake in a low oven for 5 hours”, “let stand at room temperature for an hour and so on. 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 before 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.
Making The Macaroons
- 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.
What The Mixture Will Look Like
- 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.
- 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?
It turned out and it was fantastic. I’ll have to make it again for the blog!
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.
And That’s a Wrap For Today
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.
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Get the recipe!
- 3/4 Cup granulated white sugar
- Pinch salt
- 1/2 Cup plain flour
- 3 Cups shredded coconut
- 4 egg whites large
- 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.