Coconut macaroons, not to be confused with macarons, are my go-to quick and easy cookies. Since my last cookie recipe required multiple steps and more time, I thought I’d share something simple today. These coconut macaroons have saved me numerous times over the years. I love that they require only 5 minutes of hands-on time and bake at a low temperature. I can make them running around getting ready for a party in the middle of a heatwave. It’s a great dessert to bring to potlucks or just as a host/ess gift.
Another great thing about this recipe is its made from seven ingredients. Of these, the only thing you may not have on hand is the sweetened coconut flakes. Trust me, once you make these coconut macaroons sweetened coconut flakes will become your new staple pantry item. And as with all simple recipes, this recipe is adaptable too. You can easily change up the flavor profile by opting for a different extract or citrus zest.
Coconut Macaroons
INGREDIENTS
- 14 oz sweetened coconut flakes
- ⅔ c granulated sugar
- 6 tbsp all-purpose flour
- ¼ tsp salt
- 4 egg whites
- 2 tsp grated lime peel
- 1 tsp vanilla extract
METHOD
- Preheat oven to 325°FIn a large bowl, mix the coconut, sugar, flour, and salt togetherAdd in the egg whites and grated lime peelMix until well combinedUse two tablespoons to form macaroons and drop onto baking trayShould yield about 2 dozen macaroonsBake until golden brown - about 20 minutesRemove and cool on a wire rack
