Today’s post is coconutty and sweet indeed.
We’re talking toasted coconut macaroons! There are quite a few variations of this sweet and delicious chewy cookie and I saw a recipe video on YouTube so I wanted to try it but I added my own twist to it. I’ll share the link below.
Warning ⛔️
One leaves you wanting more. 😋
They are so good and airy and they melt in your mouth.
These are so scrumptious, you may want to double the batch.
I will also be baking these for gift giving too for the special people in my life.
Now for the ingredients and tools needed:
3 teaspoons of sugar
3 room temperature large eggs for the whites
1 cup of sweetened shredded coconut
1 teaspoon of vanilla
Baking sheet with a sheet of parchment paper
1/4 inch cookie scooper
Yields 15 Coconut Macaroons
Baking time 19 min or eyeball until Golden
Directions:
Pre-Heat oven to 320 degrees
Place the egg whites with a teaspoon of vanilla and the 3 spoons of sugar in a stand mixer and mix until you have achieved stiff peaks.
Then with the same bowl, add the shredded coconut and fold it in gently until all gets combined.
Then scoop out the mix one ball at a time and place on a cookie sheet with parchment paper.
I got 15 macaroons but the two not seen in the baking sheet were baked in another pan.
Put in the oven for about 18-19 minutes or until golden brown and put them to cool.
After they are cooled you can eat as is or drizzle some melted chocolate on them.
Seriously, these are delicious and they are not overly sweet either. Why did I wait till the age of 46 to make these? LOL
Enjoy!
