Coconut Macaroons

Macaroons are made with either almond paste or shredded coconut.
They require less flour than regular cookies (You only need 2 Tbsp of all-purpose flour to make 32 cookies.) as the main ingredient – egg whites hold all other ingredients together.

INGREDIENTS & EQUIPMENTS

Equipments

Double boiler
Cookie scooper

Ingredients – Makes about 16 cookies

3 1/2 cups shredded unsweetened coconut
(I replaced to sweetened coconut since that’s what I had at home.)
1 cup sugar (divided use)
2 Tbsp all-purpose flour
2 tsp grated orange zest
2 tsp vanilla extract
6 large egg whites

HOW TO MAKE

Making Coconut Macaroon Dough

1-2. Mix 1/3 cup of the sugar with the flour.

3. Place 2/3 cup sugar, the coconut, and egg whites in the top of a double boiler. (I did not have unsweetened coconut, so I used sweetened coconut and 1 cup sugar as the recipe said-I wanted to adjust the amount of sugar, but I forgot. The truth is that everybody loved extra sugar coconut macaroons!)
4. Heat over simmering water about 3 minutes.
5. Stir constantly until the mixture thickens and hold together.
6. Remove from the heat and add orange zest and vanilla extract.

7-8. Add and fold the flour mixture (flour and sugar) in to the egg mixture.

Scooping Cookies: Preheat the oven to 350 F.

9-10. Drop tablespoonfuls of batter onto the prepared cookie sheets by using a spoon or a cookie scoop.
(I like to use a cookie scoop because it lets me drop the same size of cookie batter.)

Baking

11. Bake about 20-25 minutes until the macaroons turn in light golden brown on the outside, but still soft inside. (Transfer the macaroons to a wire rack with the parchment paper on the bottom.)

Chewy & Gooey Coconut Macaroons!

Alexa’s Tips

1. My batter was a little bit liquid. I didn’t do anything to it, but I think adding a little bit of flour could help.
2. Macaroons are very soft when they just come out of the oven and that is why you should move then with the parchment paper to a wire rack to cool.
3. You can use sweetened coconut instead of unsweetened coconut. If you think that will be too sweet, cut down the amount of sugar to 2/3 cup.
4. If you don’t have orange zest, don’t worry and just skip it.
5. You can dip them in ganache, if you desire.

Coconut Macaroons with a hint of orange zest!