Coconut Macarons
Ready In: 20 mins
Serves: 30
Yields: 2 dozen macaroons
Ingredients
- 3 cups shredded coconut
- 1 1⁄2 tablespoons cornstarch
- 3⁄4 cup sugar
- 3 egg whites
- 1⁄2 teaspoon vanilla extract
- 4 ounces milk chocolate or 4 ounces white chocolate, broken up
Directions
- Heat oven to 350 degrees F.
- Place coconut, cornstarch, sugar, egg whites and extract in a heatproof bowl and mix well.
- Set the bowl over a pot of boiling water (or use a double boiler). Heat, stirring until the mixture thickens, then remove from heat and set aside, about 4 minutes.
- Scoop out macaroons, about a scant tablespoonful, and place on ungreased baking sheet.
- Bake at 350 degrees F for 10 to 15 minutes or until lightly golden but still soft and chewy. Remove to a wire rack to cool.
- If dipping in chocolate: Place chocolate in a small microwave-safe bowl and heat on HIGH power for 1 minute. Stir until smooth, microwaving in additional 15 second increments if needed. Then, dip bottoms of cookies in chocolate, allowing excess to drip back into bowl. Place on a parchment or waxed paper lined baking sheet in refrigerator to set.
- Enjoy your dessert or snack!
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