Happy National Macaroon Day! Not to be confused with Macaron Day on March 20th. Not to be confused with Macaron Day on March 20th. The difference is about two days and loads of trial and error. Both are desserts. Both use egg whites and are gluten-free. Macarons can be tricky. You need almond flour, a pastry bag, a template, and lots of patience. Macaroons, on the other hand, are very forgiving and need just a bowl and a spoon. Macarons are usually associated with bright colors and dozens of flavor combinations. Macaroons generally are associated with tasting like coconut – period.
However, macaroons don’t have to taste only of coconut. You can dip them in chocolate, butterscotch, or white chocolate. You can also add blueberry, strawberry, orange, or rosewater extract.
Since these cookies are quick and easy, let’s get to the recipe!
- 3 large egg whites – can use prepackaged egg whites
- ½ cup sugar
- 1/8 teaspoon salt
- ½ teaspoon vanilla extract
- 1-14 oz package sweetened, shredded coconut
Optional: Semisweet chocolate, butterscotch chips, cranberries, almond slivers, flavor extracts
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl. (The egg whites do not need to be beaten until stiff, but some like them that way.)
Mix in the coconut.
Variation: Instead of vanilla, use a teaspoon of preferred flavor.
Scoop tablespoons of the mixture onto the baking sheet. Squeeze the mixture together to hold in place.
Place them an inch apart. Back until golden brown around edges, 20 to 25 minutes.
Make sure the bottoms are browned to ensure the centers will be firm.
Let cool for 10 minutes before transferring.
Dipped Variation: Melt chocolate or butterscotch chips in microwave and dip cooled macaroon bottoms, or coat completed. Roll in cranberries or almonds if desired. Place on parchment until cooled and hardened.