Coconut macaroons are a type of cookie made from shredded coconut, held together with egg whites and sugar. They are often dipped in chocolate, and sometimes rolled in nuts. They are a popular Passover treat, as they do not contain any leavening agents.
Ingredients
- 1 1/2 cups (150 grams) shredded coconut
- 1/2 cup (100 grams) sugar
- 3 tablespoons (45 grams) egg whites
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Method
- Preheat oven to 325 degrees F (160 degrees C).
- In a large bowl, combine the coconut, sugar, egg whites, salt, and vanilla extract. Mix well.
- Drop dough by rounded teaspoons onto the prepared baking sheets.
- Bake for 20 minutes, or until golden brown.
Potential changes & improvements
There are many potential changes and improvements that could be made to this recipe. For example, you could try using different extract flavours, such as almond or lemon. You could also add in some chopped nuts, or roll the finished cookies in shredded coconut. If you wanted to make them more decadent, you could dip them in melted chocolate.
What other food it works well with
Coconut macaroons go well with a cup of coffee or tea. They would also be a nice addition to a dessert platter, alongside other cookies and cakes.
Common Mistakes
One common mistake when making coconut macaroons is not mixing the ingredients well enough. This can result in the cookies being dry and crumbly. Another mistake is not baking them long enough – they should be golden brown when done.
Nutritional Information
This recipe makes approximately 24 cookies. Each cookie contains approximately 80 calories, 4 grams of fat, and 11 grams of carbohydrates.
Allergens
This recipe contains egg whites and coconut. It does not contain any gluten-containing ingredients.