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Classic Coconut Macaroons

9/12/16 Leave a comment

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Classic Coconut Macaroons

This recipe for Classic Coconut Macaroons makes a classic style coconut macaroon cookie. For an added treat, cooled cookies can be dipped into a chocolate glaze. Recipe for classic coconut macaroons and a recipe for chocolate glaze can be found at: Free Coconut Recipes. Classic Coconut Macaroons are tender and chewy on the inside and light brown and crisp on the outside, with the right amount of coconut flavor.
classic coconut
classic coconut

Macaroon vs. Macaron

Two different cookies with a linked past. When you think of macaroons, do you recall those sweet lumps of shredded coconut with a golden crust? Or do you think of those vibrantly colored airy meringue sandwiches that the French refer to as macarons? Though these cookies share similar names, they look and taste differently.

A Brief History

Macaroons can trace their story back to Italy, where the flourless and unleavened cookies were originally made with almond paste, in Italian these cookies are called amaretti. Then two things happened, some inventive bakers swapped in shredded coconut for the almond paste and others tried making it with ground almonds finely ground into flour.

The coconut version became really popular with the European Jewish community, the cookie was a perfect treat for Passover because it was unleavened. The version made with ground almonds, spelled macaron in French, was developed by French chefs. So now your most difficult decision is which to eat: Do you prefer the chewy coconut macaroons or the crispy meringue-like French macaron?

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Classic Coconut Macaroons
Prep Time
10 mins
Cook Time
12 mins
 

Super Delicious!

Servings: 2 dozen
Ingredients
  • 3 cups shredded coconut
  • 1 teaspoon almond or vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup honey
  • 4 egg whites
  • 1 teaspoon cream of tartar
Directions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine coconut, extract and salt. Stir in honey until well combined.
  3. Beat egg whites until stiff peaks form. Fold into coconut mixture along with cream of tartar.
  4. Scoop mixture firmly into a cookie scoop and press onto a greased cookie sheet as you drop it.
  5. (the idea is to compact the balls)
  6. Bake for 12 to 15 minutes or until browned. Cool cookies on baking sheet.

Fall Colored Pancakes are great multi-colored pancakes to serve during the fall months. Don’t forget the maple syrup.

classic coconut

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I'm a Wisconsin recipe blogger, coffee drinker, spice hoarder, cookbook lover, farm market browser, thrift store shopper and grocery store stalker. I love to mix convenient foods with fresh flavors. Good food doesn't have to be expensive or difficult to prepare. Lynn

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