Thursday, October 8, 2009

Coconut Macaroons

These are one of my favorite kinds of cookies and are really easy -- they take literally two minutes to mix up. Plus, they are actually not too bad for you... and are also really great dipped in chocolate. I tripled this recipe, but it makes 4 cookies as is.

Coconut Macaroons (from
  • Butter and flour for preparing baking sheet and foil
  • 1 large egg white
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon almond extract
  • 3/4 cup sweetened flaked coconut


Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.

Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.

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