“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!
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.
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.
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.
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.
Coconut Macaroons
By Published: December 14, 2013
- 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
- 7 large egg whites
- 2 1/2 cups white sugar
- 2 teaspoons pure vanilla extract
- 1 3/8 cups all purpose flour
- 24 ounces sweetened flaked coconut 5 3/4 cups packed coconut flakes
Instructions
- 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.
- 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.
- 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.
Enjoy!!
Hi! I recently tried to drizzle white chocolate on cookies. I microwaved the chips for two 30 second intervals. It seized up on me. Do I need too use a double boiler to melt white chocolate? Thanks!
I always melt white chocolate in a double boiler or a small bowl set over simmering water. Melted white chocolate is too thick too drizzle nicely so slowly add vegetable oil to the melted chocolate until it drips off a fork easily.