Coconut Macaroons

“I love coconut so I’ll always reach for macaroons.” ~ Julia Child

Moist Chewy Coconut Macaroon Cookies

Today, we are having more snow squalls. The dogs love to be outside so that they can eat the snow. You would think it was candy the way they lap it up. Adorable!

Iagan in the snow
The snow is a perfect segue  to white coconut macaroons which are one of my husband’s favorite cookies. He likes them moist and chewy inside. I like them to keep a nice round shape when they bake so that they look like little snowballs.
I experimented with many recipes and finally I found one that came close to what I was looking for. After a few tweaks, it is now exactly what we both like.

Macaroons

This recipe is adapted from Sara Foster’s coconut macaroons found in The Foster’s Market Cookbook.
Combine the egg whites, sugar and vanilla in a bowl. Set the bowl over a pan filled with simmering water. Cook the mixture until the sugar is completely dissolved and the mixture feels warm to the touch. The mixture will have a milky look to it.

Egg white mixture

Combine the coconut and flour in a large bowl until the coconut is completely coated.
Stir together the flour mixture and the egg white mixture. Cover and refrigerate overnight.
The next day, using a #40 ice cream scoop, scoop out some dough and roll each scoop into a ball. Place each ball, 2” apart, onto a parchment paper lined cookie sheet.
Macaroons ready to bake

Bake in a 300 degree F. oven for 25-27 minutes until lightly browned. Cool on the baking sheets for 10 minutes before removing to a cooling rack.
When cool, drizzle with chocolate and white chocolate.
Macaroons drizzled with chocolate
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Coconut Macaroons

Macaroons ready to bake

By Patricia Rio Published: December 14, 2013

  • Coconut Macaroons
    2 votes, 5.00 avg. rating (98% score)
  • Yield: 36 cookies
  • Prep: 30 mins
  • Cook: 27 mins
  • Ready In: 57 mins

“I love coconut so I’ll always reach for macaroons.” ~ Julia Child Moist Chewy Coconut Macaroon Cookies Today, we are having …

Ingredients

Instructions

  1. Combine the egg whites, sugar and vanilla in a bowl. Set the bowl over a pan filled with simmering water. Cook the mixture until the sugar is completely dissolved and the mixture feels warm to the touch. The mixture will have a milky look to it.
  2. Combine the coconut and flour in a large bowl until the coconut is completely coated.
  3. Stir together the flour mixture and the egg white mixture. Cover and refrigerate overnight.
  4. The next day, using a #40 ice cream scoop, scoop out some dough and roll each scoop into a ball. Place each ball, 2” apart, onto a parchment paper lined cookie sheet.
  5. Bake in a 300 degree F. oven for 25-27 minutes until lightly browned. Cool on the baking sheets for 10 minutes before removing to a cooling rack.
  6. When cool, drizzle with chocolate and white chocolate. Enjoy!!
    Macaroons
    Patricia Rio
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