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Coconut
Macaroons
Shared by:
Anonymous
Preparation Time:
Cooking Time:
16-17 Minutes
Servings:
About 18 Macaroons
Comments:
Ingredients:
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Find more great coconut flour recipes in the book
Cooking With Coconut Flour: A Delicious Low-Carb,
Gluten-Free Alternative to Wheat |
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3/4 - cup sugar
2 - large egg whites
2 1/2 - cups unsweetened
shredded coconut
1 - teaspoon pure vanilla
extract
1 - pinch of salt
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Directions:
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Preheat oven to 325
degrees. Line baking sheet with parchment paper.
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In large bowl, combine
sugar, egg whites, coconut, vanilla and salt. Using hands, mix
well, completely combining ingredients.
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Dampen hands with cold
water. Use 1 1/2 tablespoons to form mounds. Place on baking
sheet, spacing about 1 inch apart.
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Bake until golden brown,
16-17 minutes, rotating halfway through. Let cool on wire rack.
Cookies can be stored in an airtight container at room temperature for
as long as 3 days.
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Chocolate Chunk Macaroons
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Directions:
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Follow recipe for
coconut macaroons (above), adding 1/2 cup coarsely chopped semisweet
chocolate to ingredients.
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Use 1 1/2 tablespoons
of mixture to form loose haystacks; place on prepared baking sheet,
spacing about 1 inch apart. Bake until golden brown, 15-20
minutes, rotating sheets halfway through.
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Chocolate Macaroons
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Directions:
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Place 4 ounces
semisweet chocolate, chopped into small pieces, in heatproof bowl or
top of double boiler. Set over pan of simmering water.
Stir until chocolate has melted. Set aside to cool.
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Follow instructions
for coconut macaroons (above) increasing coconut to 2 2/3 cups and
combining all ingredients with cooled chocolate and 1/4 cup sifted
unsweetened cocoa powder.
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The baking time should
be about the same; you will know when the cookies are done when they
are just firm to the touch but soft in the middle.
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Recipes Main Page |