Next to chocolate, coconut is my favorite flavor. My husband does not share my enthusiasm. However, I didn’t learn this little fact until we cut the cake at our wedding reception.
In the little Nebraska town where I grew up, the same lady made the wedding cakes for every single wedding. Back then, there were only white cakes and there were no “groom’s” cakes, either. One cake for everybody!!
And, it was her tradition to add coconut flavoring to the batter. I was accustomed to her cakes and thought all wedding cakes were white and tasted like coconut.
Imagine my husband’s surprise when he bit into our coconut-flavored wedding cake. He politely swallowed the first bite, but no more. To this day, we laugh about the wedding cake he hated.
Today, I am still enamored with all things coconut and that’s why I love these Coconut Macaroons, though they are obviously not my husband’s favorites. They are so easy that the kids can make them and they are virtually fool-proof. Serve them plain, or drizzle with chocolate frosting for added decadence. Leftovers? Crumble them on pudding or yogurt. Enjoy!
COCONUT MACAROONS©
Coconut lovers, this recipe is for you! They are super-simple and gorgeous as well.
Luscious Coconut Macaroons
Makes 8 small cookies
Preparation time: 5 minutes
Baking time: 20 to 25 minutes
2 large egg whites
1/4 cup sugar
1 tablespoon coconut flour or cornstarch
1/2 teaspoon vanilla or coconut extract
Pinch salt
2 1/2 cups sweetened shredded coconut (7-ounce package)
[1] Place a rack in the center of the oven. Preheat the oven to 350°F. Line a 9×13-inch rimmed baking sheet (not nonstick) with parchment paper.
[2] In a medium bowl, beat the egg whites with an electric mixer on medium speed until foamy and airy, about 1 minute. Add the sugar, coconut flour, vanilla, almond extract, and salt and beat just until blended. Add the shredded coconut and beat just until well blended. The dough will look somewhat coarse.
[3] With wet hands or a #30 spring-action ice cream scoop, drop 8 balls, about 1 [1/2] inches in diameter (about 2 ½ tablespoons of dough each), 2 inches apart on the baking sheet. For the prettiest look, don’t compress the balls too much so some coconut flakes poke out from the ball and brown prettily.
[4] Bake until the cookies are browned around the edges, 20 to 25 minutes. Cool the cookies on the baking sheet on a wire rack for 10 minutes. Then transfer the cookies to the wire rack and cool completely.
Per macaroon: 145 calories; 2g protein; 8g total fat; 1g fiber; 18g carbohydrates; 0mg cholesterol; 90mg sodium
