I’m not really proud of the picture above. I feel like it doesn’t really do justice to how tasty these coconut macaroons are. I’m new to food photography, so bear with me. Just imagine that the picture above looks a lot more delicious than it actually looks. Some good news is that I finally just went out and bought a new charger for my nice camera, so I’m back to using that instead of the point and shoot.
I am a really big coconut fan, so I was really excited about making these this week, and they certainly lived up to my hopes and dreams. A coconut cookie dunked in chocolate. Yes, Please. But if you aren’t a coconut fan… I don’t think you will like these because they are very much “coco-nutty”.
Here are the ingredients…
These are seriously super simple to make.
First you mix your dry ingredients… coconut, sugar, flour and salt.
Then you add your egg whites and almond extract and stir until well blended.
Then I lined a baking sheet with parchment paper and put spoonfuls of the mixture onto the sheet.
Bake at 325 degrees for 20 minutes…
Top with some melted chocolate and you are good to go!
This recipe comes from the blog Cooking with Michele. Follow her recipe below. Definitely take the time to make these if you enjoy coconut. They are delicious.
✔14 ounces sweetened coconut flakes (1 bag)
✔2/3 cup sugar
✔6 tablespoons flour
✔1/4 teaspoon salt
✔4 egg whites, not whipped
✔1 teaspoon almond extract
✔chocolate chips, to melt and be put on top
Combine coconut, sugar, flour and salt in a large bowl and stir to mix. Add egg whites and almond extract and stir until well blended. Drop by tablespoonful onto greased and floured cookie sheets or onto a silicone baking sheet. Bake for 20 minutes at 325 degrees, just until edges of cookies are golden brown. If using silicone liners, cool on baking sheets, otherwise Immediately transfer to wire racks and cool completely.
Michele: “I like a little chocolate with the coconut – kind of like a Mounds bar – so I like to melt some dark chocolate in a double boiler and drizzle just a little over the top of the baked macaroons.”