DAY 12: For our final Christmas cookie this season, a traditional coconut macaroon. This is a flourless, gluten-free cookie made from coconut, egg whites, sugar, and almond extract. They can be made sugar-free as well by using unsweetened coconut and a sugar substitute. The ones pictured here are the full-sugar variety.
The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and slightly crispy toasted coconut on the outside. Dipping the bottoms in chocolate is optional, but I definitely recommend it.
RECIPE:
Coconut Macaroons
1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
¼ tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)
Preheat oven to 325°F.
In a medium saucepan, stir together coconut, egg whites, sugar, and salt. Cook over medium heat for 10 minutes, stirring constantly (a spoon drawn through the mixture should leave a clean path). Remove from heat; stir in almond extract.
Drop onto greased cookie sheets (or line with a Silpat) by rounded teaspoonfuls. Let stand on cookie sheets for 15 minutes before baking. Bake for 18-20 minutes, until lightly browned. Cool on pan for 2 minutes before removing to wire rack. Cool completely.
Dip bottoms of macaroons in melted chocolate, if desired. Place on waxed paper until chocolate has hardened.
Makes about 4 dozen cookies
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TWELVE DAYS OF CHRISTMAS COOKIES (2010) RECAP:
DAY 1: Raspberry Crumb Bars
DAY 2: Pumpkin Snickerdoodles
DAY 3: Chocolate Nutella Cookies
DAY 4: Glazed Lemon Poppy Seed Cookies
DAY 5: Almond Macaroon Brownies
DAY 6: Trail Mix Cookies
DAY 7: Cream Cheese Cut-Out Cookies
DAY 8: Chocolate Revel Bars
DAY 9: Chocolate Peanut Butter Swirl Cookies
DAY 10: Caramel Pecan Bars
DAY 11: Turtle Pretzel Snaps
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My favorite cookie and I rarely get to have one. I must bake this recipe! Thank you for sharing…
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Letting you know that I baked cookies using your macaroon recipe. They were delicious! Thank you. Blessings…
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So glad you liked them. Hope you enjoyed a wonderful Christmas.
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I made Ina G’s macaroon recipe and they spread too much inside the oven. This recipe is a dream compared to hers! Much easier and a prettier result. I would recommend less almond extract, though, as it can be overpowering.
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I am happy that they worked out for you. Almond extract does tend to vary by brand and should be added sparingly at first.
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