I am a huge coconut fan. I serious love just about anything coconut. Macaroons happens to be one of those fabulous creations that involves coconut.
I have had macaroons before, but have never attempted to make them myself. I have seen the easy recipe that involves sweetened condensed milk, but to me that version is more like a candy than a cookie. So I wanted to find a more of a cookie version to make and this simple version is what I came up with.
It makes these wonderful little chewy coconut macaroons that were so easy to make and were just what I was looking for. I am sharing this recipe in conjunction with #nationalmacaroonday . Plus, as usual, I have teamed up with the group of#celebratingfoodholidays bloggers to give you 14 other delicious macaroon recipes as part of the celebration. I must say, I am dying to give them all a try!
- 2⅔ cups sweetened shredded coconut
- ⅔ cup sugar
- ¼ cup flour
- ½ tsp salt
- 4 egg whites
- 1½ tsp vanilla
- Preheat oven to 325 degrees. Line to baking sheets with parchment paper.
- In a bowl, mix together the coconut sugar, flour, and salt. Then add in egg whites and vanilla and mix well.
- Drop by the teaspoonful onto the lined baking sheet. Then I kind of pinch the teaspoonful together to be more of a ball shape.
- Bake at 325 degrees for 18-20 minutes until golden. Allow to cool. Makes 4 dozen.
Recipe adapted from Totally the Bomb.
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