A while back while snacking on a coconut macaroon purchased from the local bakery, and thoroughly enjoying every bite, I wondered why we hadn’t made this macaroon at home is years. Of course this meant I delved straight into mamas recipe book. After an unsuccessful search I went to the source and was sadly informed by mama that she had never written the recipe down and with the passing of time, had forgotten some of the details. Knowing what the main ingredients were and having a basic understanding of baking we went to work developing a coconut macaroon recipe. After a few hits and misses we have come to a recipe that is simple, and whips up pretty quick.
There are a few things to be mindful of when whipping egg whites. all equipment used must be grease free and egg whites must be eggshell and yolk free and at room temperature. I prefer the use of decanted coconuts for the recipe but you can also do half decanted and half shredded. You will end up with a macaroon that is chewy and soft on the inside and slight crispy on the outside.
Take these cookies to the next level by sandwiching them with a thin layer is apricot jam!
Prep Time: 10 minutes
cook time: 15-20 minutes
- 2 cups unsweetened decanted coconut
- 2 egg whites
- 1/2 cup granulated sugar
- 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla
- Preheat oven to 350° F
- Lightly whisked egg whites on low just until they begin to froth up;On low speed spoon in sugar a little at a time; add vanilla bean extract and continue to whisk on high until smooth and shiny.
- Sift in flour and baking powder and gently fold into egg whites.
- Gently fold in decanted coconut one cup at a time.
- Drop in spoon fulls onto parchment lined backing sheet.
- Bake on middle rack until lightly golden brown.
- Let macaroons cool slightly before transferring to cooling rack.
- The macaroons will store for a week in an airtight container.