This weekend I had to cook up something for an alternative (vegan, gluten-free, sugar free etc.) bake sale. I was going to do macarons but then I couldn’t find almond flour and quite frankly, I wanted something that was a little less time consuming. Coconut macaroons, bingo! If I was a celiac, these would be my religion. They are fool-proof to make because there is really only 2 steps involved; mix and bake. And who doesn’t like the flavor of toasty coconut? Actually I know a few people that hate coconut but that’s beside the point. Personally, I think these are quite yummy. Not to mention they are the perfect recipe to get kids involved in the kitchen because they are so, so simple. Regardless, I’m down for any recipe that takes 30 minutes or less to make (and turns out as good as these do).
2 egg whites
2-3 tbsp. sugar
1/2 tsp. vanilla
1/4 tsp. almond extract
1 2/3 cup sweetened shredded coconut
pinch of salt
Mix everything together and spoon the cookies onto a parchment or silpat lined sheet tray. Bake at 300 F for 20-22 minutes or until golden on top and around the edges. Another way to tell that they are done is when the macaroons release from the bottom of the sheet tray. If they’re still sticking, you better keep on cooking. Cool and enjoy. PS: they would be especially delicious dipped in chocolate if you want to take it that extra step further.