Saturday, January 26, 2013

coconut macaroons

i love these and have always wanted to make them, so this weekend i finally did!
they did not disappoint. go make them now! 
^^be sure to note, make these ahead of time as the batter needs to be chilled!^^

coconut macaroons
*recipe makes two dozen*
4 large egg whites, at room temperature
1 cup sugar
1/4 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1/2 cup cake flour, sifted
^^note: if you don't have cake flour, substitute: 1 cup {minus 2 tablespoons} regular flour, then add 2 tbl. corn starch}
3 cups shredded coconut

in a heatproof bowl over a saucepan of simmering water, whisk together egg whites, sugar and salt. when this mixture is warm to the touch and creamy, remove from heat and stir in the vanilla extract, almond extract {optional}, flour, and coconut. cover and refdigerate for at least two hours before baking. **i like to make them the night before and let them chill for longer..they are better!**

when ready to bake, preheat oven to 325 degrees F. coat two cookie sheets with non-stick spray. place small mounds of the batter on baking sheets, spaced several inches apart. bake for 15-20 minutes or until golden brown. remove and let cool.

if you want to dip half the cookies in chocolate, make sure to wait until they are completely cooled...melt chocolate of choice, dip them, then place on wax paper until cooled.

they are good plain or chocolate dipped..enjoy!



  1. Mm these look so good, I will have to make them tomorrow!


    1. i am so happy you commented, your blog is my very favorite!!!!! xo

  2. Ooh YUMMY have to try it at home!


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