My Grandmother’s Award-Winning Coconut Macaroon Recipe
My grandmother made these coconut macaroons when I was a child and forever ruined Mounds candy bars for me. Unlike most macaroon recipes, this recipe does not require condensed milk. Grandma’s macaroons were dipped in melted dark chocolate and also contained a handful of chopped pecans, but my favorite version of this cookie is her straight-up coconut recipe.
4 cups of flaked coconut
1 cup granulated sugar
7 tablespoons of flour
1/4 teaspoon salt + one extra pinch (for luck)
6 egg whites
1 1/2 teaspoon vanilla extract
First combine the coconut, sugar, flour and salt. Then add in the egg whites and the vanilla extract. Mix well. The dough will look very wet.
Drop by tablespoon (I use my 1 tablespoon coffee scoop for this) onto greased baking sheets. Bake at 325 degrees for 20 minutes or until the tops are golden brown.
Cool on a wire rack.
This recipe makes about 3 dozen “two bite”-sized cookies.
Notes: I use a stand mixer for speed, but you can mix these cookies by hand, just like Grandma.
I use unsweetened flaked coconut because I like a less sugary cookie.
Keep stirring the dough as you make the cookies so all the liquid doesn’t settle at the bottom of your mixing bowl. If your coconut is really moist, you can add an additional tablespoon of flour to keep the liquid from spreading during the baking process, but I’ve had to do this exactly once in my entire life of baking these cookies.
You can substitute almond extract or rum for the vanilla extract.
You can size these cookies up and down, just adjust the baking time. When I want to make really dinky versions of this cookie, I uses rounded teaspoon sized dollops, and bake for 18 minutes instead of 20.
You can use parchment paper or a silicone baking mat instead of greased cookie sheets if you are trying to reduce fat in your diet.