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Monday, February 11, 2013

Coconut Macaroons

Yield: 1 dozen
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These coconut macaroons are very close to archway macaroons, but not quite as sweet. I like to bake them a bit longer to get that toasted coconut flavor. I have also added bits of pineapple to this recipe and they were the best tropical cookie I have had. Drizzle them with melted chocolate for variety!


  • 1/3 c. sugar
  • 1/8 t. salt
  • 2 egg whites
  • ½ t. vanilla
  • 2 T. flour
  • 1/3 c. coconut

Preheat oven to 325 degrees F.
Mix the first 4 ingredients in mixing bowl till light and fluffy.
Add coconut and flour and stir until mixed completely.
Drop on parchment lined sheet pans 1 inch apart.
Bake at 325 degrees F for 18-20 minutes, or until firm and slightly golden.

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