italian dessert recipes

Coconut Macaroon Cookies

"Chewy Inside Light Crispy Outside"




coconut macaroon cookies These coconut macaroon cookies are chewy on the inside and crisp and airy on the outside. They are slightly like a meringue cookie. This is one of those basic drop cookie recipes. And yes, it is it's one of those traditional Italian cookie recipe that I wanted to shake up and twist a bit. But I will save that for another time. So, if you wish to experiment there are probably a few things you could try to "shake it up". I gave some suggestions in substitutions and FAQs below.

I prefer a more dense coconut and less meringue type texture. BUT I also have family that ask for the cookies like "great grandma used to serve". So next time around I may go heavier on the coconut. And IF I really dare - I may even go for soaking the coconut in Malibu Rum before adding it to the batter.





Coconut Macaroon Cookies



YIELD: 3 Dozen

Ingredients

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



Procedure

 * 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 15-20 minutes - 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





What else can I use instead of coconut?



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. Check out my Chocolate Macaroons Recipe.


Vanilla OK, instead of almond extract?



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"

Yes - you can use it - but it won't be a macaroon in flavor. I'd advise against it if you are looking for a traditional macaroon.


Can I add nuts?

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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Other Italian Cookie Recipes




lisa gianotti I love sugar and I eat dessert EVERYDAY! Ok, not MASSIVE amounts. But I do have to finish off the evening meal with a little sweet something.

When I was a kid my health conscience mother would ration my Halloween candy. Her mantra was, "white sugar will kill you". But my Italian grandma always told me, "Everybody needs a little bit of sugar." :-) So, to get my October Halloween sugar fix I will make the traditional Italian cookie recipe, Venetian Bones of the Dead. Italians make these for the Day of the Dead on November 2nd. So - hey, our holiday in America - Halloween is the closest.

So - while the neighborhood is slamming down a bunch of gross mass produced candy on October 31st, I'll have a real goodie. Oh yeah, I'll have to post it too! (Eventually!) You know how it is. Work. Kids. Clean. Cook.



I'll see if Bones Of The Dead is in my grandma's first recipe file she started when she married in 1932. Most of the recipes on my site came from her influence. If they aren't in her file - then I got them from her friends. And the remainder I experimented with adapting her style.

I hope she looks down and smiles this Halloween.

Lisa


Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!



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Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.