If you like coconut and you’ve never made macaroons, you must make some. One bowl, one spoon, three ingredients—and 30 minutes from start to finish, including baking time, dishes, and wiping down the kitchen. They are crispy at the edges where the coconut is toasty, and tender chewy on the inside. Many macaroon recipes call for sweetened condensed milk, but I think this makes for an overly sweet cookie. Pared down, these are pure coconut flavor.
Music for baking coconut macaroons for Christmas
A sweet, pure voice for a sweet, pure cookie: Doris Day, The Complete Christmas Collection
This recipe is part of the Cookie Baking and Candy Making Plan for Christmas 2010 (here).
To separate an egg white, crack an egg in half. Pour the egg white out of one half of the shell and discard that half shell. Then, holding your hand over the measuring cup, gently pour the yolk into your hand. Allow the white to run through your hand and into the measuring cup below. Reserve the yolk for making custard or another yolk-rich dessert.
Yield: four dozen cookies
1 c. egg whites
2 c. sugar
16 ounces unsweetened desiccated coconut
- Preheat your oven to 350 degrees and line two baking sheets with parchment.
- Separate the whites from about seven eggs into a one-cup measure until you have one cup of egg whites.
- In a large bowl, mix the egg whites and the sugar well.
- Add the coconut and stir to mix.
- Scoop out little macaroons using a tablespoon or a small scoop and place them on the baking sheet with ½“ between each cookie.
- Bake for 12 minutes.
- Rotate the trays from top to bottom and 180 degrees.
- Bake for another 12 minutes.
- Allow the cookies to cool to room temperature.
- Store them between layers of waxed paper in a tin or other container. They will keep about one week.
- Storage tips here.