This is a bold statement, I realize, but I didn’t proclaim these Macaroons the best; several people in my Improv Class, where I brought them to be shared, did. Macaroons are the cookies made with coconut, not to be confused with the brightly colored disks made from egg whites, the French Macaron. Macaroons have two O’s, Macarons, only one. I like both but decided to whip these up as a quick treat for my last class in Improv and my fellow students went wild for them, including ones who don’t like coconut!
Having said that, if you hate coconut (there are a lot of coconut haters out there!) you can skip this recipe. I’ve tried several Macaroon Recipes and this one was the easiest and came out the best. It takes about five minutes to stir together, 15 minutes to bake, making them an easy Holiday treat to make at the last minute. If you want to get fancy, you can dip the bottoms in melted chocolate, which would be lovely, but not necessary.
For some reason, I forgot to take a photo of the finished product! Oh well.
The Best MacaroonsCourse: DessertCuisine: ChristmasDifficulty: Easy
This recipe was clipped from the Miami Herald Food Section. It said ” Louise Allen modeled these macaroons after ones she enjoyed as a child from Andalusia Bakery in Coral Gables. The egg whites are not beaten; all the ingredients are just stirred together- Incredibly easy!”
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 egg whites
1 teaspoon vanilla extract
pinch kosher salt
chocolate chips (optional)
- Heat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Mix sugar, coconut, egg whites and salt by hand in a large bowl.
- Spoon dough 1 tablespoon at a time, onto cookie sheet.
- Bake 15 minutes, or until brown.
- The recipe calls for chocolate chips as optional. I didn’t opt for it, but you could.
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