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Coconut-macaroons-featured-image

Coconut Macaroons


  • Author: Christina Marks

Description

Bringing a new boyfriend home to meet the family can be daunting, especially with a Sicilian father. To avoid awkward conversations, I turned to coconut macaroons. While my plan seemed to work, my husband’s account of the evening revealed a different story – one of sweat and discomfort in the hot kitchen. Despite the chaos, it remains a memorable Christmas tale.
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Ingredients

Units Scale
  • 6 egg whites
  • 2 1/2 cups sugar
  • 2 Tbs maple syrup
  • 2 tsp vanilla extract
  • 2 Tbs brandy
  • 1 1/4 cup all-purpose flour
  • 2 14ounce bags of sweetened coconut
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 330 degrees Fahrenheit.
  2. In a metal bowl, combine egg whites and sugar.
  3. Heat egg white and sugar over a double boiler, stirring frequently.
  4. Cook for about 10 minutes, or until the mixture becomes creamy in appearance and sugar is fully incorporated into the egg whites.
  5. Remove from the heat and add in the maple syrup, vanilla extract, and brandy.
  6. In a large bowl, combine the flour, coconut, and salt.
  7. Mix the egg white mixture into the coconut mixture and stir to combine.
  8. Refrigerate for at least 1 hour or overnight.
  9. Scoop onto a parchment paper lined cookie sheet or Silpat and bake for 15 minutes, or until golden brown on top.

Notes

Yields 36 cookies