These dreamy, tasty, toasty treats can be on the cooling rack in 30 minutes. Here's how...
1. Preheat the oven to 400 degrees (a convection oven will adjust to 375 degrees--this is how I baked them and they came out nicely toasted on the outside, but moist on the inside).
2. Working quickly, but carefully, line 2 cookie sheets with parchment paper; approx. 2 minutes. BONUS: Using the parchment paper means no pan scrubbing.
3. In a medium size bowl add the following ingredients and whisk until frothy; approx. 4 minutes total for assembly and whisking: (BONUS: This is a 1 bowl, 3 utensil recipe.)
- 3 egg whites
- 1/3 cup powdered sugar (I cut back on this because I used Baker's brand sweetened coconut; otherwise, add a 1/2 cup if using unsweetened coconut)
- Pinch of salt
- 3/4 teaspoon pure Almond extract, optional (you can substitute Vanilla extract if you'd like)
4. Add a 14 oz. package of shredded coconut, whichever brand you prefer. Mix thoroughly with an ice cream scoop; approx. 2 minutes.
5. Using the same ice cream scoop, spoon the coconut mixture in half circles on to the cookie sheets. They will NOT spread so you can bake them close together leaving a minimum of an inch between each cookie; approx. 3 minutes.
6. Put cookie sheets into oven on center rack or racks. Begin clean up. Total time so far from start to oven is 11 minutes.
7. While coconut macaroons are baking, do clean up of bowls, scoop, and whisk. Then set up wire cooling rack and get out your last utensil, a spatula. BONUS: This is all NET (= No Extra Time) because you are waiting for the baking process anyway.
8. Check at 15 minutes, be careful, they can quickly over bake if you leave them in longer at this temperature setting. If you are not sure, only give them 2 more minutes and remove. I know because I have tested this recipe several times and the first few attempts produced macaroons that resembled charcoal briquettes. I also once used wax paper by accident...let's just say, I baked up a sticky situation!
9. Use the spatula to place cookies onto wire cooling rack. They should easily lift off of the parchment paper; approx. 2 minutes. Throw the paper away, spatula goes into dishwasher, plus, your pans should be totally clean! Voila! 2 whole minutes to spare!!
10. Let cookies cool on wire rack, then serve. This recipe yields approx. 20 macaroons. You can store them in an airtight container for up to a week.
Tip: You can rev these cookies up by adding chocolate chips, dried apricots, nuts, or even a cherry on top!
If you have more time and would like to try another recipe for coconut macaroons, here is one that uses condensed milk from Ina Garten of the Food Network.
As promised a while back on Here We Are, I hope you enjoy this recipe for the upcoming Easter and Passover holidays!
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