Coconut macaroon recipe
Everyone confuses macarons with macaroons. They’re completely different! The former are delicate, made with beaten egg whites, almond flour, and a flavored filling. They’re notoriously hard to make well. The latter are big, crunchy, chewy, and stupidly simple. I based mine on this Serious Eats recipe, but modified for extra laziness. I then ate way too many of them.
- 6 oz unsweetened, dried, shredded coconut
- 5 oz sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
Set oven to 350F. Mix all the ingredients. Drop balls of dough onto a foiled or naked cookie sheet. Don’t worry if the oven’s not quite up to temperature, throw ’em in and bake for 20 minutes or until the tops are golden brown. Remove, cool, eat. Top with chocolate syrup or ice cream.
Note: smaller dough balls will give you more surface area, which is the tastiest part. Mine were about 1.5" in diameter, but you could probably go much smaller, cook faster, and get more crunch.
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