Easy Coconut Macaroons
These are my chocolate-dipped macaroons without the chocolate. I actually prefer them this way. This is a sticky mixture so take time to combine it really well, which takes at least a minute. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 16
Ingredients:
- 7 ounce bag sweetened flaked coconut (about 2 1/2 cups)
- 2 egg whites
- 1/4 cup sugar
- 2 Tablespoons flour (all purpose or gluten free)
Instructions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Put coconut, egg whites, sugar, and flour in a bowl. Combine using 2 forks. It takes a good minute to thoroughly combine.
- Using 2 forks, shape into rough mounds on baking sheet.
- Bake about 20 minutes, until edges are golden.
Can you freeze the macaroon cookies or refrigerate to keep fresh? Thx
I added some frozen raspberries I had leftover, not many , about 5 or 6 and mashed them in, cookies were very good.
First time baking these and happened to see Paul’s comment so added a 1/4 teaspoon Raspberry flavoring to the mix and a couple chips to the top. Oh: so good. Thank you Jenny. I’m 81 and love the 2 hour bread and the 20 minute Pizza.
Just made your macaroons and they came out excellent. One problem they taste flat.
You didn’t list any flavoring, next time I think I will add some almond extract.
I really like your videos and recipes. Have made the no knead bread many times and every one likes it also the P?czkis and they came out good, but I had trouble getting enough filling in them. I am 84years old and enjoy baking.
I have looked at my reg recipe for macaroons, I see these are similar in recipes. But mine has; 1/8 salt and 1/2 tsp of almond extract (but I’m sure you can use what flavor you like, example coconut extract too)
May God bless you and keep on baking for many years to come!
Would like to see a video please