Coconut Macaroons - With Video

Who doesn’t like macaroons??? 

I LOVE them! My mum loves them! My dad loves them! My brothers love them! 

Coconut macaroons are one of the easiest cookies to make. They don’t take a whole lot of ingredients, and they don’t take a whole lot of time to make. 

Here, in Papua New Guinea, store bought shredded coconut is very expensive! But coconuts are pretty cheap (40 cents). A couple of weeks ago we took some of our students to a student convention that was on the coast. We brought back several coconuts! I shredded those babies up in our food processor and toasted them in our cast iron skillet. Home toasted coconut, in my opinion, tastes so much better than the stuff from the store. 

To make these amazingly chewy on the inside, caramelized on the outside coconut macaroons you will need: 

2 2/3 cups toasted coconut 

2/3 cup sugar

 (you can do coconut sugar if you want) 

1/4 teaspoon salt

1/4 cup flour

 (you can substitute almond or coconut flour to make these gluten free) 

4 large egg whites 

1 teaspoon almond extract 

1 teaspoon vanilla extract

Mix all that up and roll them into tablespoon size balls. 

Bake in a hot oven until coconut has browned. 

When cooked, dip the macaroons in melted chocolate. 

When cooled, enjoy with a cup of hot coffee! 

One of the reasons these macaroons are so chewy and caramalized is that the egg whites are not whipped. Whipped egg whites make the cookies more fluffy, so if you want fluffier cookies then whip those up. 

Amber Wells
Papua New Guinea 🇵🇬