Coconut macaroons – simple, sweet, chewy, crunchy with a touch of pure almond extract and plenty of coconut, of course. This recipe uses Smitten Kitchen‘s “throw ’em in a food processor” method for easy mixing. Blammo – you’re done!
Easy Coconut Macaroons
ingredients
Ingredients
- 3 cups sweetened shredded coconut
- 4 egg whites
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- teensy pinch of sea salt
instructions
Make the Macaroons
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
- Blend all of your ingredients in a blender or food processor for 1 minute.
- Scoop out using an ice cream scoop onto your baking sheet.
- Bake for 25-30 minutes until coconut looks cutely browned on top, turning pans halfway to ensure even baking.
- Let cool on baking sheet.
- Pile them up on a plate and lie in bed with a beautifying face mask on, snacking on the macaroons like bonbons.
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Sarah Crowder (punctuated. with food)
Wait, what’s the problem?? Sounds great. I use fresh herbs to brighten up a lot of my styling (which is mostly savory) but what I’m surprised about it how often it’s cilantro! Love the colorful flowers here.
Coco Cake Land
hi sarah! ha, ohh the problem is that i bake em and eat em by the dozen… haha!
ooh i love that idea – cilantro! i don’t photograph as much savoury items but herbs are such a beautiful addition for sure! xo
Jan Halvarson
so yum and so pretty!
Coco Cake Land
Oh thank you jan!! Xo