• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Coconut Macaroons…make me swoon!

February 9, 2011 | Desserts, Popular

Did you know that most chain grocery stores have samples of some baked good sitting out in the back by the bakery section? I think they are supposed to be to keep kids quiet in the store, or perhaps to help an elderly person who’s having an energy crisis. But I like to sneak a taste – somehow eating cookies back there hidden between the loaves of Italian bread feels good to me. This past week they had out a tray of coconut macaroons dipped in some chocolate. I went straight from the bakery section to the baking goods aisle and bought a bag of coconut to make my own.Sometimes there’s a lull in the middle of my cooking classes, as was the case last week when we needed to let the 5 soups we were making simmer away for a bit, and I try to pull something spontaneous out of the pantry for the group to make to fill the time. Why not put my students to work making my macaroons for me? I mean, I did share – everyone took home a bag full, and left me just enough to satisfy my craving post-bakery tasting. We used the recipe on the bag of coconut and it whips up in about 2 seconds – or perhaps a bit longer if you have young kids working on their skills to separate eggs like I had!

Coconut Macaroons
Yields about 30

Adapted from the back of the Baker’s coconut bag.

14 ounces sweetened coconut flakes (1 bag)
2/3 cup sugar
6 tablespoons flour
1/4 teaspoon salt
4 egg whites, not whipped
1 teaspoon almond extract

Combine coconut, sugar, flour and salt in a large bowl and stir to mix. Add egg whites and almond extract and stir until well blended. Drop by tablespoonful onto greased and floured cookie sheets or onto a silicone baking sheet. Bake for 20 minutes at 325 degrees, just until edges of cookies are golden brown. If using silicone liners, cool on baking sheets, otherwise Immediately transfer to wire racks and cool completely.

I like a little chocolate with the coconut – kind of like a Mounds bar – so I like to melt some dark chocolate in a double boiler and drizzle just a little over the top of the baked macaroons.


7 Responses | TrackBack URL | Comments Feed

  1. I wouldn’t hide to eat these anywhere. I love these and haven’t had them in forever. I’ll blame it on my husband who doesn’t like coconut. I’d have to eat them all by myself. Darn, right?


  2. Possibly my favorite sweet, especially with the dark chocolate!


  3. Wow. My mouth is watering. I love coconut.


  4. I just made these today, and they are amazing. Thanks so much for the recipe!

    See how mine turned out here: http://chocolatecoveredtherapy.blogspot.com/2011/03/almond-coconut-macaroons.html


  5. Made these today! They tasted really well, except I melted waay too much chocolate. Did you know there can be too much chocolate? I had no idea.


  6. […] Coconut Macaroons […]


  7. […] Recipe: Coconut Macaroons […]


Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • squeaky bean denver salmon with radishes 1
  • session kitchen denver dining room
  • acorn denver restaurant duck confit tom yum noodle bowl
  • Chefs Up Front 2011
  • 12 manhattan new york the modern moma brie souffle
  • black pearl denver shrimp tacos
  • restaurant roundup

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School