Looking for that perfect potluck item that is easy and cheap to make? Or maybe you’re looking for the perfect “blow-em out of the water” item for family Thanksgiving. Maybe you’re just looking to binge after your break-up…
These coconut macaroons are perfect for all of the above and so many more occasions. The recipe is very simple, allowing you to get creative and really make them your own.
Prep-time: 10 minutes
Cook-time: 25-27 minutes/batch
Ingredients
Ingredients:
- 14 oz. sweetened shredded or flake coconut
- 3-4 egg whites
- 1/2 cup sugar
- 1/2 t. Vanilla extract (can be substituted with almond extract or even half of each)
- 1/4 t. Coarse salt
- Optional (semi-sweet chocolate chips, almonds, pistachios, food coloring…get creative!)
Baking instructions:
- Pre-heat oven to 350°.
- Separate the egg whites and discard the yolks and shells.
- In a medium-sized bowl, whisk egg whites until they begin to peak.
- Add salt, sugar, and flavor extract and continue to mix until well blended.
Wet mixture
- 5. Fold in coconut and mix thoroughly until well blended. I suggest using your clean hands…it’s much quicker.
- Roll into 2 inch balls and space evenly on a parchment-lined baking sheet. You can also use foil, just make sure to spray it first with a non-stick cooking spray.
- Bake for 25-27 minutes until the tops are golden brown.
Browned and ready to cool!
- Remove from oven and let macaroons cool completely before touching. They will fall apart if even slightly warm.
- Using kitchen shears, trim the caramelized bottoms from the chilled macaroons to fit into muffin cups.
- I usually offer a mix of plain and chocolate dipped or drizzled. You can also put almonds inside or on top and reinvent the almond joy! These are simple enough for you to really get creative with them…the sky is the limit!
Chow down!
– The Phoody
Phooding 