I remember the first time I made a batch of coconut macaroons. I had grown up eating those canned macaroons, and always enjoyed them. They were filling and sweet and were the epitome of Pesach snacks when I was a kid. But the homemade macaroons were nothing like the fresh ones. Yes, they were made with similar ingredients, but they were so astronomically more delicious, and so simple to make, that I couldn't really believe they were the same food. Let's just say, I never bought the canned ones again. If you want to try the best coconut macaroons you have ever eaten, here is the recipe:
Ingredients:
6 oz shredded unsweetened coconut
1/2 c sugar
2 egg whites
1 tsp vanilla extract
pinch of salt
Directions:
Preheat the oven to 325° F. Combine all ingredients together in a mixing bowl. Mix well. Scoop out tablespoon-sized amounts of the coconut mixture and place in mounds on a prepared baking sheet. Bake until the edges begin to brown. remove from the oven and allow to cool.
Optional: Add in mini chocolate chips or any other mix-ins you want when you are combining all of the ingredients. Or dip the macaroons into melted chocolate once they have completely cooled.
Note: Make sure to only use unsweetened coconut. The macaroons will be way too sweet if you use the sweetened variety and the texture will be different too.
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