Coconut Macaroons


There are two types of macaroons. There is the spoon and drop kind and the beautifully crafted colorful French macaroons which are often made with ground almonds.

Those are delicious and so are these. They may not be the bell of the ball but they are who everyone who loves coconut want to dance with before the night is over. They’re sweet, has a crunchy exterior and a chewy middle.

Heck, this recipe is so easy there isn’t even any egg whipping going on. So if you dig coconut, give them a try.

Coconut Macaroons
18-24 cookies

2 2/3 c sweetened coconut flakes
2/3 c sugar
¼ flour
4 egg whites, un-whipped
3/4 t vanilla extra
¼ t almond extract
¼ t salt

Preheat oven to 325 degrees Fahrenheit. Prepare a baking sheet by lining it with a silpat, parchment paper. In a large bowl mix all ingredients well with a spatula or big spoon. Add 2 teaspoons of batter about, spread out about 11/2 inches apart.

Bake for 18-20 minutes. It might take a longer or shorter time to cook because ovens vary. They will be golden brown on the bottom with bits of golden brown on top. Remove coconut maccaroons to a cooling rack and let cool before serving. Enjoy.

Peace,
CK