Cloudlike sweet puffs loaded with flaked coconut and just a wisp of almond notes layered inside. These decadent little cookies are wickedly close to a confection!
Macaroons are a delicious little bite for any special occasion. Not to be confused with a macaron though macaroons do share a common feature using egg whites as a key ingredient. That’s where the shift occurs. Macaroons are made with coconut and granulated sugar and just a touch of pure almond extract. Blend in cream of tartar to act as a stabilizer for the egg whites and a pinch of kosher salt to heighten the flavors.
Some tips for success. Beat the egg whites until they are glossy and very stiff. You want the macaroons to hold their round shape while baking.
Gently fold in the coconut and the almond extract using a rubber spatula. You don’t want to deflate the meringue!
And a mini ice cream scoop is the perfect tool to scoop out the meringue cookies. And a Silpat lined baking sheet provides easy release once baked.
Whether you’re bagging them up and handing them out or sharing them at home, coconut macaroons are one sweet treat sure to satisfy any sweet tooth!
Coconut Macaroons
The macaroons bake in a 300-degree oven.
3 egg whites from extra-large eggs
¼ teaspoon cream of tartar
⅛ teaspoon kosher salt
¾ cup sugar
¼ teaspoon pure almond extract
2 cups sweetened flaked coconut
Place the egg whites in a large mixing bowl along with the cream of tartar and kosher salt. Beat the egg whites on medium speed until foamy, about 45 seconds. Gradually add the sugar, about a tablespoon at a time, beating into the egg whites after each addition.
Continue beating until the egg whites are glossy and stiff peaks stand, about 2 minutes. The egg whites need to be very stiff to hold their shape.
Using a large rubber spatula, fold in the almond extract and the flaked coconut. Scoop 1” rounds of batter onto a Silpat lined baking sheet, leaving about 2” between each macaroon.
Bake in a 300-degree oven for 20 to 25 minutes or until the edges and tops of the macaroons are lightly golden. Let the macaroons cool on the pan for about 10 minutes, then gently remove and transfer to a wire rack to cool completely.
The macaroons can be frozen for up to a month. Makes about 45 macaroons.
Coconut Macaroons
Equipment
- Electric mixer with whisk attachment
- Baking sheets lined with Silpat liners or parchment paper
- wire racks for cooling
Ingredients
- 3 egg whites from extra-large eggs
- ¼ teaspoon cream of tartar
- ⅛ teaspoon kosher salt
- ¾ cup sugar
- ¼ teaspoon pure almond extract
- 2 cups sweetened flaked coconut
Instructions
- Preheat the oven to 300 degrees.
- Place the egg whites in a large mixing bowl along with the cream of tartar and kosher salt. Beat the egg whites on medium speed until foamy, about 45 seconds.
- Gradually add the sugar, about a tablespoon at a time, beating into the egg whites after each addition.
- Continue beating until the egg whites are glossy and stiff peaks stand, about 2 minutes. The egg whites need to be very stiff to hold their shape.
- Using a large rubber spatula, fold in the almond extract and the flaked coconut.
- Scoop 1” rounds of batter onto a Silpat lined baking sheet, leaving about 2” between each macaroon.
- Bake in a 300 degree oven for 20 to 25 minutes or until the edges and tops of the macaroons are lightly golden.
- Let the macaroons cool on the pan for about 10 minutes, then gently remove and transfer to a wire rack to cool completely.
