Easy Coconut Macaroons
These are my chocolate-dipped macaroons without the chocolate. I actually prefer them this way. This is a sticky mixture so take time to combine it really well, which takes at least a minute. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 16
Ingredients:
- 7 ounce bag sweetened flaked coconut (about 2 1/2 cups)
- 2 egg whites
- 1/4 cup sugar
- 2 Tablespoons flour (all purpose or gluten free)
Instructions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Put coconut, egg whites, sugar, and flour in a bowl. Combine using 2 forks. It takes a good minute to thoroughly combine.
- Using 2 forks, shape into rough mounds on baking sheet.
- Bake about 20 minutes, until edges are golden.
Can you freeze the macaroon cookies or refrigerate to keep fresh? Thx
I added some frozen raspberries I had leftover, not many , about 5 or 6 and mashed them in, cookies were very good.
First time baking these and happened to see Paul’s comment so added a 1/4 teaspoon Raspberry flavoring to the mix and a couple chips to the top. Oh: so good. Thank you Jenny. I’m 81 and love the 2 hour bread and the 20 minute Pizza.
Just made your macaroons and they came out excellent. One problem they taste flat.
You didn’t list any flavoring, next time I think I will add some almond extract.
I really like your videos and recipes. Have made the no knead bread many times and every one likes it also the P?czkis and they came out good, but I had trouble getting enough filling in them. I am 84years old and enjoy baking.
Would like to see a video please