Coconut Macaroons

Name: Coconut Macaroons
Yield: Makes about 2 dozen Cookies
Ingredients: 4 oz (125 g) bittersweet or semisweet chocolate, chopped (optional); ¼ cup (2 oz/60 g) unsalted butter, at room temperature; ¼ teaspoon almond extract; 1 egg plus 1 egg white, at room temperature; Pinch of kosher salt; 12 oz (375 g) sweetened flaked coconut (3 firmly packed cups); 6 tablespoons (3 oz/90 g) sugar; ¼ teaspoon pure vanilla extract

Preparation info

Makes about
2 dozen
Cookies

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

These heavenly macaroons have the perfect texture—crunchy on the outside, chewy on the inside. I can’t decide if I like them better dipped in chocolate or plain, so I usually dip only half of the cookies and offer them both ways.

Ingredients

¼ cup (2 oz/60 g) unsalted butter, at room temperature
Pinch</

Dessert
Cookies
Gluten-free
Vegetarian

Method

Preheat the oven to 325°F (165°C). Line 2 large rimmed baking sheets with parchment paper.
In a bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until smooth, about 2 minutes. Add the sugar and beat until well blended,