Coconut Macaroons that are Easy

Coconut Macaroons that are Easy

I have been so busy lately I have neglected this blog!  Ugh so sorry!

Anyway, I just finished making one of my favorite cookies for easter-Coconut Macaroons

It uses Almond paste and this recipe is very simple to make.   I have made it throughout the year for all sorts of occasions, but mostly because it is tasty.   I found the recipe on the back of an almond paste container and here is a link to the Odense Almond Paste website: http://www.odense.com/index.php?page=recipe&id=58  where you can find the original recipe.

I usually drizzle chocolate on top or dip the tips or bottoms in chocolate.  I have also seen that you can mix in some raspberry jam into the mixture  to make some raspberry coconut macaroons.  I will have to try that!

But because I am in a rush and have been for about 3 weeks now- I made them as the recipe stated!

Coconut Macaroons:

1/2 cup egg whites, room temperature- about 3 XL eggs

1 teaspoon pure vanilla extract

1-7 oz box Odense Almond Paste, grated

2 cups powdered sugar

14 oz package sweetened flaked coconut

Milk or dark chocolate for drizzling or dipping cookie in when cool

Preheat oven to 325°F.  Line cookie sheets with parchment.

In large bowl beat egg whites and extract until firm, but not dry.  They will still look glossy and wet.

In a separate bowl mix together grated Almond Paste, powdered sugar and coconut until the texture of small crumbs.  Gently fold mixtures together.

Drop tablespoons of dough 1 inch apart onto cookie sheets using a cookie scoop.  I tidy up the edges so that there are no stray coconut strands that will get cooked to a crisp faster than the cookie itself

Bake for 18-20 minutes, or until lightly browned on bottom and firm to the touch.  I had the best luck cooling the cookies completely on the cookie sheets and gently peeling them off of the parchment paper.

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Hope you enjoy and let me know what you make for Easter treats!

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