Sweet chewy goodness is the only way to describe these delicious gems. My hubby requested that I make some Macaroons. He very rarely makes requests. Even when I ask him, “Is there anything that you want me to make or anything you’re craving?” He always says, “No, how could I crave anything when you are always making something great!” So, when he requested some Coconut Macaroons I got right on it.
He likes his plain, but I took 4 aside and poured some melted dark chocolate on top. I couldn’t even wait for the chocolate to harden before I grabbed one and bit into it (notice there are only 3 in the pic). It was so scrumptious (yes, I said scrumptious). Then, it took restraint, but I managed to stop myself from eating one more. I especially love the crispy golden bottom of the Macaroons. Yum!
As you will see by the recipe below, they are extremely easy to make. I hope you’ll give my recipe a try and if you do, I’d love to get your feedback.
This recipes makes 10 to 12 Macaroons.
1 – 14 oz. bag of Sweetened Coconut
2 Tbsp Sugar
2 large Egg Whites
1 tsp Pure Vanilla Extract
A pinch of Salt
Preheat oven to 325 degrees.
Line a baking sheet with parchment paper, or use a silpat (like me).
Place all the ingredients into a large bowl.
Mix with your hands until everything is well combined.
Wash hands and leaving them wet, form coconut mixture into mounds (depending upon the size of macaroon you want).
I used about 2 tablespoons per Macaroon.
Place on baking sheet about an inch apart.
Bake for about 15 minutes, or until light golden brown.
I rotated the baking sheet about halfway through the baking to get them evenly brown.
Cool on wire rack.