These moist little cookies are a coconut lover’s dream. I make them every year as an addition to our traditional cookie spread. Whether you add food coloring, cover them with chocolate, or enjoy them as a pure coconutty treat, they’re simple and delicious!
2 1/2 cups sweetened, shredded coconut
4 large egg whites
1/3 cup sugar
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/2 cup chopped almonds
Optional Topping: Melted chocolate drizzeled over fully cooled cookies.
- Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk the egg whites, sugar, lemon juice, and salt. Combine the egg whites, sugar, lemon juice, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
- Add chopped almonds.
- Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
Choose from white, dark, or milk chocolate of any kind and melt in the microwave. Stir occasionally until fully melted. Use spoon or honey wand to drizzel over the cooled macaroons.
Fun with colors – use white chocolate and add food coloring of your choice to achieve a festive coating or drizzel.
Adapted from: http://www.thekitchn.com/how-to-make-easy-coconut-macaroons-cooking-lessons-from-the-kitchn-186918