Coconut Macaroons

Coconut Macaroons recipe

This coconut macaroons recipe appears in the "Cookies" episode of Martha Bakes.

Yield: 1 dozen

Course:
Occasion:

Ingredients

  • ¾ cup sugar
  • 2 ½ cups shredded unsweetened coconut
  • 3 to 4 large egg whites
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Directions

  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn’t hold together.
  3. Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Pinch to create a pyramid shape, dampening your hands with water, if necessary.
  4. Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

Tips/Techniques

Chocolate Chunk Macaroons: Follow the recipe for Coconut Macaroons, adding ½ cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Chocolate Macaroons: Place 4 ounces finely semisweet chocolate chopped in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and ¼ cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.

Cook’s note: you can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from ¾ cup to 1 tablespoon.

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