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Coconut Macaroon Cookies Recipe

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This recipe for Coconut Macaroon Cookies is from THE HAFFNER FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites
1/8 tsp. salt
1/2 c. white sugar
1/2 tsp. vanilla
3 cups flaked coconut
1/4 c. all-purpose flour
Directions:
Directions:
Grease and flour baking sheets and preheat oven to 300 degrees.

In a small bowl, beat egg whites and salt on high speed until soft peaks form. Sprinkle in sugar, 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. This will take a few minutes after each addition of sugar. Beat in vanilla. With a rubber spatula, fold in coconut and flour.

Drop coconut by teaspoonfuls about an inch apart onto the prepared baking sheets. Bake for 20 minutes until lightly browned. With a spatula, carefully remove cookies to rack to cool. Freeze or store at room temperature for up to 7 days.

Optional: Melt 6 ounces of semisweet or bittersweet chocolate in a small saucepan and allow to cool to room temperature. When cool, dip the bottom of each macaroon in the chocolate and place on a parchment-lined baking sheet. Refrigerate until firm, 20-30 minutes.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
1 hour

 

 

 

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