Total Time: 55 mins
Coconut macaroons on a small plate with one broken open to show the soft coconut center

Coconut Macaroons

Prep Time 40 mins Cook Time 10 mins Rest Time 5 mins Total Time 55 mins

Description

A 1920's coconut macaroon recipe that is utterly delicious. Makes 16 cookies.

Ingredients

Directions

  1. Preheat your oven to 350˚F (175˚C).

  2. Crack 2 eggs and separate out egg whites from egg yolks into separate bowls. Toss yolks and allow egg whites to warm to room temperature.

  3. With a heavy duty mixer, add room temperature egg whites into your mixing bowl and attach a whisking tool. Mix on high for roughly 10 mins. Keep mixing until you get stiff white peaks.

  4. In a separate medium bowl, add coconut, sugar, salt and vanilla extract and mix ingredients thoroughly with a spatula. 

  5. After eggs have become stiff white peaks, add coconut sugar mix into the egg whites. Using a spatula, fold the mix in gently. Continuing mixing until the coconut mix is spread out evenly throughout the egg whites. 

  6. Line a baking tray with parchment paper. With a tablespoon, scoop up coconut mix and pack it into the spoon and then press the spoon down onto the parchment. Lift up and you will have your macaroon mounds. Separate each out about 1" apart. 

  7. Bake for 10 - 12 minutes.

  8. Allow your macaroons to completely cool on the baking tray before removing them from the cookie sheet. They will break apart if they are moved while still warm. Enjoy when completely cooled.