epicurious4.4
Coconut Macaroons
Almond extract boosts the coconut flavor of these streamlined macaroon cookies. Make them—dipped in chocolate or not—for your next holiday cookie swap.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 10 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●whisk
📝 Preparation Steps
1
Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.
2
Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.
large egg white1sugar1 tablespoon
3
Bake until tops are pale golden in spots, 15 to ⏱️ 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about ⏱️ 15 minutes. Peel macaroons from parchment.
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