With two spring holidays–Passover and Easter–coming into focus, it’s time to think about menu planning. And with the two celebrations just two days apart this year, I have the perfect recipe that can serve both occasions. Coconut macaroons.
Being a coconut macaroon lover, I have made dozens of different recipes over the last 10 years seeking the ideal combination of coconut, egg whites and sugar. Many recipes are too sweet. Or too sticky or dry. Or just plain yucky. And I have finally done it! This recipe makes coconut macaroons that are simply divine and can be a healthy addition to your spring holiday dessert table.
The Best Coconut Macaroons
These naturally gluten-free cookies are equal parts crispy and chewy. The best of both worlds. Supremely easy with just four ingredients, you can get the kids involved in making these delicious cookies. They are not too heavy, not too light, not too dense and definitely not too sweet. Goldilocks would approve.
There are a few tricks to these cookies, though.
The first is to let the eggs come to room temperature. It’s easier to separate eggs this way. The second trick is to let the coconut and the egg whites sit for about 10 minutes so the coconut soaks up the liquid. Then you will want to use a small cookie scoop and pack the scoop with the coconut macaroon dough so it’s dense. I like to stuff a raw almond in the middle for a nice surprise–like a healthy Almond Joy. And if you want a more decadent treat, dip the bottoms in melted chocolate or drizzle chocolate on top. But plain or dressed up, these macaroons are the bomb.
Sweet Holiday Treats
These cookies are also easy to travel with and people love to grab one (or two) and keep moving. However, if you dip them in chocolate and live in a warm climate, then you might want to keep these cookies indoors to preserve the chocolate.
Whether you celebrate Easter and/or Passover, these coconut macaroons will add a spark of joy to the gathering as everyone appreciates something light and sweet after a big feast.
Not too sweet, not too dense, not too anything, but a perfect coconut macaroon. The one you have only dreamed of. With four ingredients, you can whip these up anytime. And if you miss the joy of Almond Joys, stick a raw almond in the center of the cookie and let your guests enjoy the surprise.
- 3 egg whites at room temperature
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- Pinch Kosher or sea salt
- 2 1/2 cups sweetened shredded coconut
- 2 1/2 cups unsweetened shredded coconut
- raw almonds one per cookie, optional
Remove three eggs from the fridge and let sit for one hour or more to come to room temperature, which will make them easier to separate.
Separate the egg yolks from the whites and place the egg whites in a big bowl. Set the yolks aside and place in the fridge to use for another recipe.
Preheat oven to 350 degrees.
Prepare a baking sheet with a piece of parchment paper.
Whisk eggs until they are frothy and then add the sugar, vanilla and salt and continue to whisk well to combine.
Fold in shredded coconut and let sit for at least 10 minutes so the coconut soaks up the egg whites.
Using a small cookie scoop, press the coconut macaroon mixture into the scoop so it is packed. If desired, press a raw almond in the center and cover it with the coconut mixture so the almond is in the center.
Unscoop the cookie onto the baking sheet and continue until you have used all of the coconut mixture.
Bake for 25 minutes or until golden. Then let cool completely on baking sheets.
To dip in chocolate:
In a medium bowl, melt together 1 tablespoon coconut oil and 1 cup chocolate chips. This can be done by placing the bowl in the microwave for :30 increments until the chocolate is melted, stirring after each :30 spin. Stir the chocolate well to combine.
Dip the bottoms of the cooled macaroons in the chocolate and set each cookie on its side on the baking sheet. Or drizzle the chocolate over the top of the cookies. To expedite the hardening of the chocolate, place the baking sheet in the fridge.
Serve coconut macaroons at room temperature. These cookies are best eaten the day they are made or the day after. Reserve any leftover cookies in the freezer and then let thaw before eating.
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