These coconut macaroon cookies are part of my drop cookie recipes collection. Although they aren't one of those traditional Italian Cookie Recipes - I put them on here, just because I love macaroons.
These guys are chewy on the inside and crisp on the outside. They remind me a bit of meringue cookie recipe.
You deal with egg whites. Which isn't a big deal. But the whites are what makes them crispy-airy. And the coconut is what has the moisture. So it's a cool combo. If these weren't the type of coconut macaroon cookies you were looking for because you want that heavy wet macaroon - see my chocolate macaroons they have that texture.
There are some substitutions and FAQs below and a photo gallery that links to all the Italian cookie recipes I have on my site. Thanks for stopping by. And while you are here, why not like my Facebook page?
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* 3 large egg whites
* 1/2 teaspoon cream of tartar
* 1/8 teaspoon of salt
* 1/3 cup of sugar
* 1/4 teaspoon almond extract
* 1 2/3 cups sweetened shredded coconut
* Preheat oven to 325 degrees.
* Line cookie sheets with aluminum foil spray or grease cookie sheets.
* Beat egg whites, cream of tartar, and salt in large bowl until foamy.
* Beat in sugar one tablespoon at a time, until very stiff peaks form.
* Gently fold in almond extract and coconut.
* Drop rounded teaspoonfuls of batter 2 inches apart onto cookie sheets.
* Bake 15- - just till edges are golden.
* Cool for 1 minute - then transfer to cookie rack.
Coconut Macaroon cookies recipe - All The Best Cookies by Joie Warner
Well since this is a COCONUT macaroon cookie - nothing for this recipe. But I think I know what you are asking...you want a macaroon type cookie - but don't want coconut flavor. If so check out my Chocolate Macaroons.
Okay maybe I'm being a food snob - but a "macaroon" is an almond based cookie. Since coconut is the predominant flavor - the almond extract is added because that is what makes it a "macaroon" But you could use vanilla if that's maybe what you were wondering. I've never done it. So let me know on my Facebook page if you try it.
Yup - chop them real fine. And whatever amount you add - subtract that from the amount of coconut. That way you won't sacrifice the texture. This recipe is really well balanced and hard to goof. So stick with the ratios above.
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