Coconut Macaroons: Cookies and Sandwiches

Coconut macaroons can be made as stand alone cookies, or sandwiched together with chocolate. This recipe is very simple, yet delicious!

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.

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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.)

Coconut Macaroons

adapted from a Better Homes and Gardens recipe
makes about 40 single or 20 sandwich cookies

Ingredients

• 2 1/2 cups (7 oz) flaked, UNSWEETENED coconut
• 2 cups (5 oz) finely shredded UNSWEETENED coconut
• 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, for melting and sandwiching macaroons 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 silicone 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.

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Coconut Macaroons: Cookies and Sandwiches

Yield: 20 double sandwich cookies

A super easy macaroon recipe which requires no beating egg whites until stiff.

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Ingredients

• 2 1/2 cups (7 oz) flaked, UNSWEETENED coconut
• 2 cups (5 oz) finely shredded UNSWEETENED coconut
• 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, for melting and sandwiching macaroons together

Instructions

Preheat oven to 300º F (150º C)

1. 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!)
2. In another bowl, combine sugar, flour and salt, then add egg whites, honey and vanilla.
3. Whisk at high speed until smooth (this won't take long, and it won't get thick.)
4. 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.
5. Shape into mounds on silicone or parchment lined baking sheet about 2" apart. If you would like to make macaroon sandwiches, just flatten the macaroons.
6. Bake about 17 to 22 minutes, depending on shape, or until lightly brown on edges.
7. Remove from tray with metal turner and place on cooling rack.
8. 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.

Nutrition Information:

Yield: 20 Serving Size: 1 double cookie
Amount Per Serving:Calories: 168Total Fat: 10gCarbohydrates: 11gProtein: 3g

Did you make this recipe?

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