Catz in the Kitchen

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Coconut Macaroons

Published: · Modified: by · This post may contain affiliate links · 3 Comments

I remember my very first time eating a coconut macaroon. It was also the first time I had ever inhaled the amazing smell of garlic powder.  I was over at a friend's house, playing with her brand new Midge Barbie doll that was getting married and playing kitchen with empty spice containers her mom had given her. While we were playing, her mom was in the kitchen baking up some coconut macaroons. It was love at first bite! I couldn't believe I had never ate this cookie before then! Her mom was kind enough to send me home with a little bag, which I quickly shared with my mom and told her she had to make these! Which she did and they were incredible too!

For this recipe, you'll need two eggs (egg whites that is), shredded coconut, vanilla extract, sugar (not pictured), and if you want...some mini chocolate chips. 
Start by separating the yolks from the whites when cracking your eggs. ( I don't throw away my yolks. I like to save them in a freezer bag for a recipe that may call for just the yolk later on).
Combine the egg whites with vanilla extract and mix on a high speed until soft peaks form. Once you have soft peaks, start adding in your sugar about a tablespoon at a time until you have acquired stiff white peaks.
You'll know your have stiff peaks with the white fluff stands up all on it's own without falling over. 
Fold in your coconut and chocolate chips until it's well combined. 
The fun thing about shaping macaroons is that they can really take any shape you want them too. You can make balls, or little squished cookie shapes. I shaped my cookies on a greased cookie sheet into adorably spiky pyramids. Bake at 325 degrees for about 20-25 minutes. 
You'll know the cookies are done when they are lightly golden brown. Allow them to cool on a wire rack and that's it. You can start popping these cute little babies into your mouth almost right away. Just be careful not to burn yourself.
This is a great low fat cookie that's great for parties or hubby's lunches...or even late night guilt free snacks :) This was a pretty good recipe, but I am interested in trying out more. My mom has one she said I could have, so maybe in a few weeks, I'll give that one a try. The hubby isn't the biggest fan of coconut (which boggles my mind), but I plan on rectifying that :)
Coconut Macaroons
adapted from Better Homes and Garden Cookbook

2 egg whites
½ teaspoon vanilla extract
⅔ cup sugar
1 ⅓ cups shredded coconut (I ended up using closer to 3 cups of shredded coconut the 2nd time around)
½ cup mini chocolate chips (optional)
Pre-heat oven to 325 degrees.
Lightly grease a cookie sheet and set aside.
In a mixing bowl, add 2 egg whites and vanilla extract. Mix on a high speed until soft peaks form. Gradually add sugar by tablespoons until staff peaks form. 
Fold in coconut and chocolate chips and drop and shape on greased cookie sheets. 
Bake for 20-25 minutes until edges are golden and lightly browned. Allow to cool on wire racks and then devour!
This recipe is linked to:

More Coconut

Comments

  1. Lisa says

    Mmm, chocolate and coconut go hand in hand.

    Reply

  2. Dzoli says

    Wow.looks really yummy:) I love cocos too.And garlic as well:)

    Reply

  3. Gloria says

    These look amazing! gloria

    Reply

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