Coconut Macaroons are one of my all time favorite cookies that I thought was complicated but is so easy. You will not believe how perfect they come out of the oven, chewy on the inside and toasted on the outside. You can bake them less for a lighter color or darker for a more crunchy texture. Coconut Macaroons are a cookie I remember our family serving at special occasions when I was younger. I just never thought of it as an everyday cookie. I am so glad I got over my hesitation thanks to a lot of bloggers who wrote about how simple they are to make.
They are mixed together quickly and do not take any fuss. The basic recipe is low carb and gluten free. I have to thank Iheartnaptime.com for the basic recipe that I used to make my own.
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- Egg White Separator (this one I use works great)
- Mixing Bowl
- Cookie Sheet
- Cookie Cooling Rack
- Hot Pads
- Parchment Paper
- 3 cups Coconut
- 1/4 cup Flour
- 2/3 cup of Sugar
- 5 Egg Whites
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla
- Chocolate Chips melted for decorating
- Preheat the over to 325°.
- Mix together sugar, salt, egg whites, vanilla.
- Add the coconut and the flour
- Mix well with a fork
- Take a sturdy measuring table spoon and scoop cookies onto a parchment lined cookie sheet
- Bake for 18 to 20 minutes
- I checked the cookies at 15 minutes to make sure they did not over cook. They are best if they are not too brown.
- After the cookies cooled I dipped the bottoms in melted chocolate chips and cooked on a cookie cooling rack.