Coconut Macaroons
Not too long ago, I mentioned my aversion to coconut macaroon cookies out of a can. Growing up, I thought this was the only way that they came. I tried every flavor made and to this day I can’t tell you why. My only plausible explanation is that I truly hoped that the next flavor would be better. It wasn’t.
This created a dilemma for me, because I really do love coconut cookies; but during Passover, when flour is forbidden, it is difficult to find a coconut cookie to eat. The light went on when I, finally, realized that all I had to do was bake them myself.
I had a can of cream of coconut on hand, and since this works so beautifully when making a pina colada, I thought it would be worthwhile to add it to the cookies. This was a very good choice, if I must say so myself.
Coconut Macaroons are very moist, thanks to the cream of coconut and the shredded coconut. The pillow of meringue, which is folded into the coconut, rounds out the cookie, literally and figuratively.
Best of all, I guarantee that you will not pick up even the slightest hint of tin taste, when eating these Coconut Macaroons. This may not be as critical to most of the world as it is to me; but for eight days each year, I always remember another reason why I love to get in the kitchen and bake.
| Coconut Macaroons | | Print |
- 4 cups shredded sweetened coconut
- 2 tablespoons cream of coconut (i.e. Coco Lopez)
- 3 egg whites
- ½ cup sugar
- Preheat the oven to 350°. Place parchment paper on two baking sheets and set aside.
- Combine the coconut and cream of coconut together in a medium size bowl. Set aside.
- In a large mixing bowl beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat on medium high speed until stiff peaks form and the meringue is shiny.
- Fold the meringue into the coconut mixture until thoroughly blended. Scoop the cookies, 1 tablespoon at a time, onto the parchment paper.
- Bake at 350° for 12 - 15 minutes until the bottoms are a toasty brown color. Cool completely on the parchment paper.
Made these today and if I could take a picture I would because they turned out beautifully. They also were incredibly moist and delicious. Best part though was that they were EASY!!!!! I highly recommend people making these yummy cookies. Betsy, do they freeze well?
I prefer them fresh, but in a pinch, they do freeze nicely.
I am so glad that you found them to be easy and beautiful. The perfect combination in my book!
These are, unquestionably, the best macaroons I have ever eaten. And easy beyond belief. Biggest problem I had was trying to keep myself from eating the batter raw. I discovered it was one way to end up with less baked macaroons than the recipe stated. They are so incredibly moist on the inside and toasty crisp on the outside. I’ve bought my last macaroon of my life. Thanks so much.
Thanks M. for your comments. You do make me laugh!
Nothing can possibly top these. Had to make them today for people who can only eat gluten free. I can’t believe it took me this long to make them. They are incredibly delicious. Couldn’t have been easier and will be made over and over from here on in. Have no intention of waiting for a gluten free need.
Mary,
This is great to read. No need to wait for a delicious dessert!!
I am curious to know if these can be frozen. The Cream of Coconut to the best of my knowledge does not keep for a long time and I hate to waste it. I would make several batches of the macaroons if they can be frozen. You don’t happen to have another recipe to use up the Cream of Coconut, do you?
M.
Coconut Macaroons will freeze, beautifully. In terms of the cream of coconut, I can’t think of another recipe on the blog right now but I will work on it!
What is the difference in the consistency of this recipe and the chocolate macaroon. I notice you do not use any cream of coconut in the chocolate macaroon and yet they don’t get dipped into the chocolate until after they have baked. I have wondered why the same recipe wasn’t used for the macaroon, itself, and am therefore curious to know the difference between the two.
Macky,
There are many different recipes for macaroons. The chocolate macaroons do not have as crusty of an outside as the coconut macaroons. Just trying something different. 🙂