Vanilla-Flecked Coconut Macaroons

Vanilla-Flecked Coconut Macaroons
Print

These cookies are incredible easy to make—no need to whip the egg whites beforehand. Just mix everything and bake. Parchment paper is the key to keeping these cookies from sticking (and easy cleanup).

Vanilla-Flecked Coconut Macaroons

Ingredients:

  • 3 egg whites (about 1/2 cup)
  • 1 cup white granulated sugar (you could substitute raw honey)
  • 2 1/2 cups unsweetened coconut flakes
  • 1 whole vanilla bean
  • 5 ounces semisweet chocolate

Directions:

Mix the egg whites, sugar, and coconut in a large bowl.

Split the vanilla bean lengthwise down the middle and scrape all the seeds into the bowl. Mix again, making sure to evenly distribute the vanilla seeds. You should see tiny specks of black throughout the batter.

Using a tablespoon or ice cream scoop, place 12 scoops of batter at a time (evenly spaced) on a baking pan lined with parchment paper; each scoop should be about the size of a golf ball. The batter will be thick and lumpy with little peaks of coconut.

Bake at 350 degrees for about 12 minutes or until the tips of the coconut turn golden brown. Let cool completely on the pans and then separate the batch in half.

Melt the chocolate.

Dip a spatula into the melted chocolate and wave over the macaroons about 4 or 5 inches above the tray. Let the chocolate drizzle down in zigzag patterns and let cool. (You can also dip the cookies one at a time by hand.)

Enjoy!

Recipe and photo submitted by Alejandra, New York, NY.

Submit your recipe here!


Related Posts

Khorasan Whole Grain Chocolate Cake

Khorasan Whole Grain Chocolate Cake

This easy-to-make whole grain cake has a light, moist texture and rich chocolaty flavor—and no mixer required. Whip this up when you need a delicious dessert. This cake isn’t overly sweet, so it would pair nicely with a scoop of ice cream or whipped cream with berries.

Orange, Coconut Cookies

Orange, Coconut Cookies

Author’s Note – The virgin palm oil will give an orange color to the cookies due to the high amount of carotenes.



Leave a Reply

Your email address will not be published. Required fields are marked *