There are a couple of types of macaroons out there which can make for occasional pastry confusion. French macarons are all the rage right now and they are delightfully delicious to boot but Coconut Macaroons (note the second “o”) are old school but equally delicious. Both treats are gluten free and use egg white to bind the “doughs” together but what makes the two macaroons different, really is that the French version uses ground almonds as the base of the dough and the coconut version uses, well, coconut. Now these coconut macaroons were a bit of a pickle for me. The recipe variation here is the third one that I tested, having had fairly epic fails with the first two vintage recipes I tested. I didn’t previously eat coconut macaroons all that often but after making this recipe, I’m really not sure why. Sweet, chewy, full of coconut-ty goodness, these macaroons are a winner.
Coconut Macaroons (adapted from marthastewart.com)
Makes about 10-¼ cup sized macaroons
2 ½ cups sweetened medium flake coconut
¾ cup granulated sugar
2 egg whites
½ teaspoon vanilla paste
Pinch of salt
Preheat the oven to 325˚F. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl, combine all ingredients. Using your hands (a spatula doesn’t do the job quite right), combine all the ingredients until the coconut is thoroughly moistened. Using a large cookie scoop, portion the macaroon batter onto the parchment sheets about 1-2 inches apart. Bake for 16-18 minutes or until the macaroons are slightly toasted on top. Allow to cool completely, about 1 hour. Store in a covered container. Enjoy.