snowman and white lights

12 December 2016

Welcome friends. I was working on a recipe for pan roasted vegetables, but last weekend I decided that it could wait. This is December and I have cookies on my mind. I recently purchased Duff Bakes and it has been fun to read. In the cookie section of the book, he talks about how tricky cookies can be. He's right, of course. My sugar cookie recipe is temperamental. Some times it works great but some times the dough is difficult to work with. These coconut macaroons, on the other hand, are easy to make. They are gluten free and a crowd pleaser.

Show your cookies some love. Cookies are their own form of currency. If you give someone a really good cookie, they remember it. I sometimes take these for granted, because they are so easy. Every now and then, however, someone will ask me when I am going to make more of these or when they will be getting more of these.

A friend of mine told a story where she passed some macaroons around to dinner guests after the meal and her kids looked at her funny (she described the look as what are you doing? you don't give these away). I recommend sharing these cookies, but not everyone feels that way.

This recipe is originally from Barefoot Contessa Family Style by Ina Garten. I've tinkered with the recipe a little but kept it simple. I like to make these small so that you can eat one in a few bites.

Show More

Coconut Macaroons

30 min. prep time | 20 min. bake time

cocnut macaroons

Ingredients

makes about 45 small cookies

  • 3 large egg whites
  • a pinch of sugar
  • a pinch of salt
  • 22 oz shredded coconut (14 oz bag plus 1 cup)
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract

Directions

preheat the oven to 325° F.

place the egg whites in a large mixing bowl. Add the sugar and salt. Using a whisk attachment, beat the egg whites at medium-high speed until they form firm peaks. This should take about 6 to 7 minutes.

fold together the shredded coconut, condensed milk, vanilla, and almond extract in a large bowl. Use a rubber spatula to scoop under the ingredients and lift them to the top and into the center. The motion is like flipping a pancake. Give the bowl a turn and repeat this folding process until the ingredients are combined.

fold about a third of the egg whites into the coconut mixture. Repeat until the remaining egg whites are incorporated. Folding in the egg whites helps the egg whites keep the air in them.

line baking sheets with parchment paper and use a small scoop to place the batter on the parchment. I have a tablespoon scoop that works well.

bake the cookies for about 18 to 20 minutes, until the edges are golden. Allow them to cool on the pan for 5 minutes. Then place the cookies on a wire wrack to cool completely. Store the cookies in an airtight container.