These two bite coconut macaroons are the perfect size.
They’re sweet, chewy and can be made gluten free.
Have you ever watched people hover over a table of desserts? If the dessert is too big, people are less likely to eat it.
Macaroons are good choice for Passover (if you use Passover flour) as well as for Easter or any festive occasion!
Add in your favorite mix in like dried fruit or chocolate chips.
Even beginner bakers can whip up a batch of these simple cookies in less than an hour.
Make them ahead and freeze for up to three months.
A nice alternative to chocolate chip cookies, this is a great basic cookie recipe with endless mix – in combinations.
All you need to make coconut macaroon cookies.
Easy to make two bite coconut delights. May use a gluten free flour or leave the flour out. Crunchy and golden outside, moist and chewy inside, this cookie bakes fast and disappears even faster. Better make a double batch!
- 2 egg whites
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla
- 1⅓ cups sweetened flaked coconut
- 2 tablespoons all purpose flour (can be gluten free)
- ½ cup mini chocolate chips OR
- zest of 1 lime + ⅓ cup dried pineapple, finely chopped
- Preheat oven to 325° F. Lightly coat a baking sheet with cooking spray and line with parchment paper.
- In a mixing bowl, whisk together egg whites, sugar and salt until frothy. Then stir in vanilla.
- In a separate bowl, stir together coconut and flour.
- Variations: Stir in either chocolate chips OR lime zest and chopped pineapple, optional.
- If you like, separate the cookie batter into two bowls and use ¼ cup chocolate chips in one bowl and zest of one lime and ¼ cup dried pineapple, chopped, in the other bowl.
- Use a teaspoon or small ice cream scoop to drop rounded teaspoons onto baking sheet. (Cookies will not spread.) Bake for 18-20 minutes, rotating sheet carefully halfway through to ensure even browning. Cool on a wire rack. Makes about 18.
- For a double recipe, use two baking sheets.
adapted from Taste of Home