Coconut Macaroons: Easy Betty Says Anyone Can Do This

Coconut macaroons are probably the easiest cookie to make. Which is great because they are perfect for pretty much every holiday or tea party or the crap!-people-are-coming-for-coffee moments of your life.

Preheat your oven to 325 and get out these ingredient....

1 1/2 cups flaked coconut
1/3 cup sugar
1/4 tsp salt
2 egg whites (you can freeze the yolks for later).
1/2 tsp of almond or vanilla extract

*Feel free to double this recipe if you want.

soft peaks

In a mixer, whisk the whites with the salt until they begin to get white and fluffy. Add in the sugar and extract at this point and whisk a little longer until you have soft peaks (when you pull the whisk out, the white sag over a little).

fold in coconut

With a spatula, fold in the coconut. You are just mixing this long enough to get the coconut fully covered with the whites.







With a small cookie scoop or two teaspoons, drop 1 1/2 inch balls onto a prepared cookie sheet. These cookies do not spread far so you can get quite a few on a sheet at once. Pop into the oven and bake for 18-25 minutes (*why the large gap in time? well, everyone's oven is different and some people like their macaroons darker than others, so just keep an eye on them).


DONE. See, any one can make these.

dressed up for Christm

Macaroons freeze well for later. You can also "dress them up" a bit with a drizzle of chocolate (just melt some chocolate chips in a glass bowl for 15 seconds at a time, stirring in between until the chocolate is melty enough to drizzle off a spoon). They don't need flour so they are gluten free (some recipes DO contain flour so be careful, my little Celiacs).