Friday, March 29, 2013

Coconut Macaroons


The current issue of REAL SIMPLE magazine
has an incredibly easy macaroon recipe.
Just in case you missed it, here it is.

Coconut Macaroons


Five ingredients are all you need.


Heat your oven to 325 and
line a baking sheet with parchment paper.


Whisk together 3 large egg whites,
1/2 c. sugar
1/2 t. pure vanilla extract
1/4 t. kosher salt
until glossy and the sugar is almost dissolved.
Fold in
1 14-oz. pkg. sweetened, shredded coconut
(about 5 cups)


Using a small ice cream scoop,
I'm using a new one I got for Christmas...



...drop the batter in mounds
(about 2T. each) 1-inch apart on
the prepared baking sheet.
Bake, rotating the sheet halfway through,
until golden brown, 20 to 25 minutes.
Let cool completely.


The macaroons will keep for up to
5 days at room temperature
in an airtight container.
Makes 16 cookies.

Enjoy!



4 comments:

NanaDiana said...

Oh My- These look good AND simple. I haven't had a coconut macroon in YEARS! xo Diana

Fairhope Supply Co. said...

I'm not even a big fan of coconut, but you make these look great!

Kadee Willow said...

Thanks for sharing the recipe! So many magazines.. so little time. This one slipped by me, amazingly enough. I love coconut and macaroons are one of my favorite ways to use it. These are yummy and simple! Can't beat that!

Kris said...

So delighted to have found you and your sister's blogs! I will back soon, and often!
Hugs,
Kris

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