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| Photo Courtesy of | Me Tea and Lucy |
Unsweetened Coconut Macaroon Cookies
3/4 cup sugar
2 1/2 cup unsweetened coconut (you can find this either in the bulk section of your grocery store or in more natural stores like co-ops or Whole Foods)
2 large egg whites
1 teaspoon vanilla
pinch of kosher salt
Method:
Preheat the oven to 350 degrees and line a baking sheet with parchment
Mix all the ingredients together–by hand works best. Roll them into little haystacks or little balls, about 1 1/2 inches. Place on the baking sheet.
Bake for about 15 minutes.
Transfer (while still on the parchment) to a wire wrack to cool.
Sweetened Coconut Macaroon Cookies
5 cups shredded sweetened coconut
6 egg whites
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon almond extract (could substitute vanilla if you don’t have almond)
Put the coconut in the food processor and pulse until the texture is fine.
Coconut after processing
Take out the coconut and put in a large bowl.
Put all the other ingredients into the food processor and pulse until frothy. Add the egg mixture to the coconut and mix until combined. Put in the fridge for 30 minutes.
Preheat the oven to 375 degrees and line a baking sheet with parchment.
Roll the coconut mixture into little balls or haystack shapes. I did bigger cookies and smaller cookies the next batch, and the smaller ones baked up better. So I would stick to 1″ cookies.
Bake for 13-15 minutes or until the macaroons look slightly golden brown.
Let them cool before serving.
In the above picture the unsweetened macaroon is on the far left. The larger sweetened macaroon is in the middle, and the small sweetened macaroon is on the right.
To fancy these up a little, you could melt some chocolate and dip the bottom of the cookies into the chocolate and let them cool completely on some wax paper. Though, these cookies are plenty sweet without the additional of chocolate.
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Many thanks to | Me Tea and Lucy!
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