Coconut Macaroons: Cookies and Sandwiches

As I mentioned in a previous post when I made Homemade Mounds (Bounty) Bars, I've found that most people either adore coconut, or abhor it.

I'm hoping that most of you love it as much as I do, because I'm going to show you how to make the easiest coconut macaroons (they don't even require beating egg whites into stiff peaks!) I don't know why I even decided to try this recipe, because it seemed all wrong to me; but I'm so glad I did, because these macaroons are so incredibly easy to make, yet chewy and delicious!

There are at least two ways in which the macaroons can be made: into mounds (see photo below,) or into flat, round shapes, so they can be sandwiched together with chocolate (see photo above.)

decorated by my daughter

COCONUT MACAROONS

adapted from a BH & G  recipe

makes about 40 single or 20 sandwich cookies

Ingredients

2 1/2 cups (7 oz) flaked, UNSWEETENED coconut (I like Bob's Red Mill)

2 cups (5 oz) finely shredded UNSWEETENED coconut (also Bob's Red Mill)

3/4 cup (5 oz) sugar

3 tbsp. flour

1/4 tsp salt

4 egg whites

1 tbsp honey

1 tsp vanilla

good quality chocolate, like Green & Black's, for melting and sandwiching macaroons together 

(macaroons can also be sandwiched with 4 oz of chocolate and 4 oz cream melted together)

Preheat oven to 300º F (150º C)

In a large bowl, combine both coconuts.

(If you haven't invested in a scale, get one! It's so much more accurate than cups!)

This is the one I have- Polder Digital Kitchen Scale

In another bowl, combine sugar, flour and salt, then add egg whites, honey and vanilla.

Whisk at high speed until smooth (this won't take long, and it won't get thick.)

Pour egg white mixture into coconut.

Stir well with wooden spoon until evenly combined, 

then cover with plastic wrap and refrigerate for half an hour.

Shape into mounds on Silpat or parchment lined baking sheet about 2" apart.

If you would like to make macaroon sandwiches, just flatten the macaroons as shown.

Bake about 17 to 22 minutes, depending on shape, or until lightly brown on edges.

 

Remove from tray with metal turner and place on cooling rack.

When cool, sandwich the flattened macaroons together with some melted chocolate.

You can drizzle some chocolate over the mounded macaroons, or just serve plain.

Serve or store in a tin until needed. These will keep well for over a week.

You may also enjoy...

Pumpkin Carrot Cupcakes with Cream Cheese Frosting

Madeleines

Homemade Crunchie Rocks