This was my first time making these little treats and I couldn’t believe how easy it was! I doubled the recipe and made one batch of plain coconut and one of the chocolate variety. They disappeared minutes after they were pulled out of the oven.
The chocolate ones were tasty, but I think I would just dip the vanilla ones in melted chocolate next time for my chocolate fix.
Recipe (from Martha Stewart’s cookies):
Makes about 18 macaroons
2 ½ cups unsweetened shredded coconut
2 large egg whites
1 tsp pure vanilla extract
Pinch of salt
1. Preheat oven to 325°F. Linea baking sheet with parchment paper.
2. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
3. Dampen hands with cold water. Use 1 ½ tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
4. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
To make chocolate macaroons, just melt 4 ounces of chocolate and set aside to cool slightly. Follow the recipe for Coconut Macaroons; increase the coconut to 2 2/3 cups and combine all ingredients with cooled chocolate and ¼ cups unsweetened cocoa powder. The baking time is about the same; you will know when the cookies are done when they are just firm to the touch but soft in the middle.
*The chocolate ones I made were still tasty and totally fine, but the coconut macaroons were a much bigger hit – golden and crunchy on the outside and chewy in the middle. Perfect!! Go (coco)nuts!
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