Do you like coconut? We love coconut! No surprise we love macaroons, too, especially the hubby. I had no idea it’d be so quick to make some. This recipe literally fell in my hands when couple of days ago a Martha Stewart magazine came in the mail. I had no idea how they found our address but I won’t be upset about that now because it was all for the better this time. I made it twice already. Once last night and once today. I believe there was a mistake in the recipe and I had to correct it to be sure before posting. The original recipe called for 5 (!) teaspoons vanilla extract which made it a little bitter. The second time I used only 2 teaspoons. Perfect!
- 2 1/2 cups coconut flakes
- 1/2 cup granulated sugar
- 2 egg whites, lightly beaten
- 2 teaspoons vanilla extract
- pinch of salt
- confectioner’s sugar for serving
How to make: In a medium size bowl combine the coconut flakes, the sugar, pinch of salt and vanilla. Mix well with a spoon. Add the lightly beaten egg whites and keep mixing until the egg whites are folded in. Line a pan with parchment paper. Use about 1-2 tablespoons to form a macaroon. You can shape it as a pyramid by pinching the top. Alternatively, you can shape it round like a meatball. See photos. That’s it. Bake the macaroons in a pre-heated 350F/180C oven for about 14 minutes. Let them cool entirely and dust them with confectioner’s sugar before you serve.
Notes and tips: If you don’t have granulated sugar, just process regular sugar in a small food processor for a minute or two. Martha Stewart suggests using unsweetened coconut flakes and 3/4 cup sugar. I had sweetened coconut flakes, which are much more common and easier to find. So I used those and reduced the sugar to 1/2 cup.