I got this recipe from a PTA mom at my son’s school a long time ago – she must have given it to over a dozen people as the cookies were SO good – and I’ve looked at it and put it away so many times over the years. Finally decided to try making them, and boy, are they easy to make. In fact, I would say the ‘hardest part’ was scooping them onto the cookie tray (well, besides sweating it out on the treadmill and cursing myself for eating too many! But that’s a different blog post ;)).
You can dip these macaroons in chocolate if you like, but they are good as-is too. Super easy to make, crispy on the edges, chewy on the inside. YUM!
(about 3-dozen cookies)
- 1 (14 oz) package flaked coconut – sweetened**
- 1/2 cup sugar
- 6 Tbsp flour
- 1/4 tsp salt
- 4 egg whites – room temperature
- 1 tsp almond extract
- 1-2 cups chocolate chips – optional
1) Preheat oven to 325*F.
2) In a large bowl, add flaked coconut, sugar, flour & salt, and mix well.
3) In another small bowl, add the egg whites & the almond extract, and beat lightly.
4) Add eggs to the coconut mixture and mix well.
5) Drop by tablespoons onto a greased cookie tray.*****
6) Bake 18-20 minutes, until edges are golden brown.
7) Remove from the oven and cool completely on a wire rack.
8) If you are using chocolate, melt the chips according to package directions and dip the macaroons halfway. Set on the same parchment lined trays to harden completely.
9) Store in an air-tight box for several days.
NOTE** : If you decide to use unsweetened coconut flakes, increase the sugar to 2/3 cups.
NOTE*****: I always use parchment paper to ensure my food does not stick to the pan, and also to make for easy cleanup.
For easy and even scooping, I use a small ice cream scoop (and NO – I don’t make any revenue by linking to Amazon from here. This is just to give you an idea.)