Coconut Macaroons
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!
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.
Notes
The macaroons bake in a 300 degree oven, a lower temperature than most cookies.
The macaroons can be frozen for up to a month.