Author: Spring (Jordan)
I have been busy making a variety of cookies and treats for the holidays. I was flipping through a cookie book I have and found this easy recipe I thought I would try. I love anything to do with coconut, and this recipe sounded amazing. The book is called “Best-Loved Cookies,” Publications International, Ltd.
ONE BOWL COCONUT MACAROONS
Preheat oven to 325 F
14 ounces coconut
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract
– Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites and almond extract until well blended.
– Drop by teaspoons onto greased and floured cookie sheets.
– Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheets. – – Cool on wire racks.
If you would like, you can add chocolate. Make sure macaroons are completely cooled. Melt chocolate and dip the tops in.
Enjoy!
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Cheers!
NOTE: Last week we printed a recipe for Peanut Butter Fudge. Do not make any type of fudge on a rainy or humid day. It will affect the outcome of the recipe.
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Ooooo… I love me a good coconut macaroon, and I love the addition of almond extract in this yummy version. Pinning it!
🙂
ButterYum
I also like coconut macaroons and this looks like an awesome recipe. I will make these this weekend. Thanks for sharing the recipe.
I’ve never made macaroons, but these sound so good! I have a fresh package of coconut from making Cowboy Cookies yesterday, so these may be on the agenda. Thanks for sharing, Jordan. Merry Christmas!
CAS
I absolutely love coconut macroons, but have never made them. I’m pinning this now, and going to try them soon! Thank you so much!! Merry Christmas!
can these be made the morning before Christmas (will it still tatse good). How would I store it if I do it the day before
Mar,
Yes these can be made before Christmas and they will still taste good. Store in an airtight container. I made some beforehand and they are still good. Good luck and Merry Christmas!
Cheers!
Thanks you for the quick response BUT I have 1 more question 8-). I thought I had almond extract.. I DO NOT and I am not going to store anymore (got a cold and I always buy more stuff to bake, which I dont need). Would it be ok if I sub. w/ vanilla extract and would it be the same measurement?
Happy Holdiays to you and yours!
Mar,
I hope you are feeling better. I have never tried it with vanilla extract but I think it would still be just as good. I would use the same amount. But this is a guess. Good luck and let me know how they turn out. You might have a new recipe! Happy Holidays!
Cheers!