I always wanted to make coconut macaroons but never looked up the recipe since I thought it might not be easy. Until I had got some sweet shredded coconut for a dessert that I made to take over to a friend’s place. It was a milk custard with canned pineapple, whipped cream, almonds and some sweet grated coconut. After that day I was left with almost a full bag of sweet shredded coconut. That is when I thought of giving coconut macaroons a try. When I checked the back of the package it asked for 4 whipped eggs white and I thought what will I do with the egg yolks and so I changed my recipe to use whole eggs.
The recipe is so simple it can be whipped up in a jiffy and turns out chewy with a light crunch on the outside. It only needs 5 simple ingredients. Along with the eggs I used a bit of flour for binding and baking powder to make the macaroons light and airy. I also did not use any extra sugar since I do not enjoy overly sweet desserts.
Serving Size: 16 macaroons
1 pack or 5 cups of sweet shredded coconut
4 tbsp of all-purpose flour
1/4 tsp of baking powder
pinch of salt
Heat oven to 325F
Mix in the flour and baking powder together well.
In a mixing bowl beat 2 eggs and salt. Add the shredded coconut and slowly fold it into the egg mixture.
Next sprinkle the flour and fold it in careful till well mixed.
Shape them into coconut macaroons and line them on a cookie sheet tray covered with parchment paper. Spray oil on the paper so that the macaroons will not stick.
Bake for 25-30 minutes till the macaroons are done.
Let cool and enjoy and store in an airtight container for a couple of days.
Use chopped almonds and cranberry.
Unsweetened cocoa powder about 4 tbsp.