DAY 9: Old-Fashioned Coconut Macaroons
Traditional coconut macaroons are always a fan favorite here.. These macaroons are flourless, gluten-free cookies made from coconut, egg whites, sugar, and almond extract.
They are technically more of a candy than a cookie, but sugar is sugar however you categorize it.
The “dough” is cooked on the stove prior to baking, which leaves you with a wonderful chewy macaroon on the inside and crispy toasted coconut on the outside.
Dipping the bottoms in chocolate is optional, but I definitely recommend it.
ORIGINAL BLOG POST (2010): Old Fashioned Coconut Macaroons
Old-Fashioned Coconut Macaroons
1 (14 oz) pkg flaked sweetened coconut
6 egg whites
1 cup sugar
1/4 tsp salt
2 tsp almond extract
1 cup semi-sweet or bittersweet chocolate chips, melted (optional)
Preheat oven to 325°F. Grease baking sheets or line with parchment paper or silicone liners.
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 by rounded teaspoons onto prepared baking sheets (I use a small cookie scoop). 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.