Coconut Macaroons
With a light crisp exterior, these macaroons remain tender, moist, and chewy inside. They’re sure to please the coconut lovers on your list!
2 egg whites, room temperature
1/2 cup white sugar
Pinch of fine sea salt (about 1/8 teaspoon)
1 teaspoon vanilla extract
2 Tablespoons tapioca flour (you may substitute an equal amount of cornstarch if you do not have tapioca flour)
1 cup unsweetened grated coconut
Preheat your oven to 325 degrees.
Line a cookie sheet with parchment paper.
Whisk the egg whites in a bowl until they begin to turn white and foamy.
Add sugar and whisk into the egg whites until blended and sugar begins to dissolve.
Add salt, vanilla, and tapioca flour (or cornstarch). Whisk to blend completely.
Stir in coconut.
Scoop mounds of batter onto parchment lined pan. Do not flatten.
Note:
I use a 1/8 cup measuring scoop for 1-ounce (large) macaroons. You may use a 1 Tablespoon measuring scoop for a slightly smaller cookie if you prefer. Be sure to adjust baking time for your cookies according to the size of cookie you make (see below).
For Tablespoon-sized scoops, 15-17 minutes should be enough to bake cookies, but for larger (1/8 cup scoops like mine), you may need 20-25 minutes.
The outside should be light golden around the edges with the tops just beginning to turn golden in spots when done.
Remove from the oven and slide the parchment off the cookie sheet and onto a counter to cool completely before removing the cookies to a serving platter. Store at room temperature up to 1 week.
With a light crisp exterior, these macaroons remain tender, moist, and chewy inside. They’re sure to please the coconut lovers on your list!
2 egg whites, room temperature
1/2 cup white sugar
Pinch of fine sea salt (about 1/8 teaspoon)
1 teaspoon vanilla extract
2 Tablespoons tapioca flour (you may substitute an equal amount of cornstarch if you do not have tapioca flour)
1 cup unsweetened grated coconut
Preheat your oven to 325 degrees.
Line a cookie sheet with parchment paper.
Whisk the egg whites in a bowl until they begin to turn white and foamy.
Add sugar and whisk into the egg whites until blended and sugar begins to dissolve.
Add salt, vanilla, and tapioca flour (or cornstarch). Whisk to blend completely.
Stir in coconut.
Scoop mounds of batter onto parchment lined pan. Do not flatten.
Note:
I use a 1/8 cup measuring scoop for 1-ounce (large) macaroons. You may use a 1 Tablespoon measuring scoop for a slightly smaller cookie if you prefer. Be sure to adjust baking time for your cookies according to the size of cookie you make (see below).
For Tablespoon-sized scoops, 15-17 minutes should be enough to bake cookies, but for larger (1/8 cup scoops like mine), you may need 20-25 minutes.
The outside should be light golden around the edges with the tops just beginning to turn golden in spots when done.
Remove from the oven and slide the parchment off the cookie sheet and onto a counter to cool completely before removing the cookies to a serving platter. Store at room temperature up to 1 week.
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