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
A super easy macaroon recipe which requires no beating egg whites until stiff.
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)
- 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!)
- 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.
- 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.
Nutrition Information:
Yield:
20Serving Size:
1 double cookieAmount Per Serving: Calories: 168Total Fat: 10gCarbohydrates: 11gProtein: 3g
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[…] This candy recipe not indicative of the extraordinary dishes that come out of her kitchen, but the homemade Mounds are delicious, and very simple to make. If you want to surprise your friends and family this year, make a batch and just see what happens! I bet there will be no complaints among coconut lovers. […]
[…] up a fresh coconut and serve it to you in a cup with Mexican spices and sauce on top (I’m a coconut purist and ate it […]
[…] a lovely, personal touch. My usual baking list includes decorated Christmas cookies, biscotti, macaroons, Almond Bread biscuits, and of course, my award winning Snow Cookies which we enjoy with tea or […]
Hi Christina! Will these macaroons ship well? I would love to make them and then overnight them to a friend. Any packaging advice would be wonderful!
No need to overnight, Rebecca. They will be good for over a week! I usually wrap cookies in parchment paper then aluminum foil, to keep them from moving around (not individually, like 6 or 12 at a time. Any box is fine. Good luck! I’m sure your friend will be delighted!
Have you considered sandwiching two cookies together with raspberry jam? That would be yummy!
You’re right, Marilyn! That would be yummy, but I’ve never done that before. Thanks for a good idea! Christina
Hi Christina! I’m over from Sue at The View from Great Island! She posted your macaroons! I wanted to talk coconut a bit?! I like to use the coconut that does not have chemicals on it – the metabisulfates, gycols, etc… and I noticed how much dryer it is! Did you use the unadulterated coconut shred and flakes? Have you much experience with them? (Hoping you say; “Yes!” Can’t wait to make these!)
Yes, Joy!! That’s what I use too (Let’s Do Organic), in fact I have the shredded and flaked on subscription with Amazon because I love them so much! Sometimes I have a bit too much coconut in the house, but at least there’s no added chemicals! Enjoy! Christina
Dear Christina, These look marvelous…I love coconut! Pinning for later. xo, Catherine
Thank you so much, Catherine! Enjoy!! CC
These look delicious!
Thank you, Sheryl!
I’ve never actually made macaroons, but I sure love eating them! I had no idea they were so easy to make, so I will DEFINITELY be doing that in my future! Pinned!
You’ll be making them on a regular basis after the first time, Taylor! Thanks!!
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These look amazing! Great instructions too!
Thanks, Rose!! :)
I just saw these on Google+….I am so glad to see them….and a macaroons recipe that doesn’t require whipping egg whites! :) Thanks!
Have a great weekend!
Joy @ Yesterfood.blogspot.com
Hi Joy, so glad you saw them, because they are so easy and taste wonderful! Thanks for stopping by and hope you have a lovely weekend too!
CC ;)
Cute macaroons…First time here.. glad to follow you..Visit my space when you get time
Thank you for stopping by, Vidya! I will check out your blog too! CC
Your macaroons look so great! One of my and my husband’s favorite cookies.. :)
They’re one of my favorites too! ;)