Coconut Macaroons
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
20
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Course
Baked Goods
Coconut Macaroons
Description
Coconut Macaroons blend sweetened flaked coconut with sugar, flour, and salt to form the cookie base. Egg whites bind the ingredients to create a light, airy texture, while almond extract adds subtle flavor. Adding sliced or slivered almonds contributes additional crunch and nutty notes.
The mixture is portioned using a scoop and baked at 325 degrees Fahrenheit until the outside is dry and edges develop a golden brown color. Cooling immediately helps preserve the cookie’s shape and texture. This baking method yields a macaroon that is crisp on the outside but chewy within, highlighting the coconut's sweetness combined with almond nuances.
These macaroons can be enjoyed as a snack or dessert and offer a distinctive chewy texture from the coconut and crunch from the almonds. Adjusting almond extract amounts allows customizing the flavor strength to preference.
Ingredients
- 2 ⅔ cups sweetened flaked coconut
- ⅔ cup sugar
- ¼ cup flour
- ½ teaspoon salt
- 4 egg white
- ¼ to ½ teaspoon almond extract see note
- 1 cup almond sliced or slivered
Instructions
- Preheat oven to 325 degrees F. Line a baking sheets with parchment. Set aside.
- In a large bowl, mix together the coconut, sugar, flour and salt. Stir in the egg whites and almond extract; mix well. Stir in the almonds; mix well.
- Use a medium cookie scoop to drop the mixture onto the prepared baking sheets. Bake for 20-25 minutes or until the outsides are dry and the edges are golden brown.
- Remove from baking sheets immediately. Let cool and serve.
Notes
- If almond extract taste is too strong, reduce to 1/4 teaspoon for a milder flavor.
User Reviews
Overall Rating
4.4
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