Coconut Macaroons are one of my most favorite (and delicious) holiday treats! And super easy to make.
Months ago I bought some unsweetened shredded coconut at our neighborhood health food store in order to make Weelicious Date Nut Bites. To say the least, I was shocked when I discovered that Gemma had eaten over HALF of the bag while I was organizing the kitchen, so I couldn’t even make the recipe. When I looked at her with a shocked expression on my face, she said “mommy, I love coco-noot!”
We all know that when kids get their hands on a food they love, they will gobble it up in no time. While thinking of holiday cookie ideas that feature Gemma’s beloved “coco-noot” but DON’T use refined sugar, the idea for making macaroons came to mind. I love macaroons, but most of the ones I find in stores are LOADED with sugar and other nasty ingredients. Just for kicks, I put less sugar in these than is found in most macaroon recipes with and I’m happy to report it was a total success! In order to make the macaroons even more appropriate for the holidays, Weelicious test number two was to place some of the cookie mixture in cookie cutters, pat them down to keep them flat and remove the mold before baking — they turned out looking amazing!
Finally, so I could have variety without much more effort, Weelicious test number three was to see if I could make a delicious chocolate version without major changes to the original recipe. To my surprise, the new macaroons came out perfectly by adding just a tablespoon of cocoa powder. I love it when I’m testing a new recipe and all my little experiments actually work out so well!
I think you’ll find this recipe to be versatile without added effort and a real treat for anyone that loves coconut as much as my little Gemma. Happy holidays!
- 2 cups unsweetened coconut, shredded
- 1/4 teaspoon kosher salt
- 4 egg whites
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl (preferably a metal bowl) beat the egg whites and salt until stiff, mountain like peaks form, about 5 minutes or until they have stiff peaks.
- Fold in the remaining ingredients until just incorporated (the egg whites will deflate quite a bit).
- Place 2 tbsps of the batter on a parchment or silpat lined baking sheet (you can also place cookie cutters on the baking sheet and place the batter inside patting it down with a spoon to even it out. Remove the cookie cutter before baking).
- Bake for 15 minutes or until golden, remove from oven and allow coconut macaroons to cool fully on the parchment or silpat.
- While the cookies are baking melt chocolate chips in a microwave for 30 seconds or in a bowl over a sauce pan of boil water stirring occasionally. Allow the melted chocolate to cool.
- Using a spoon or fork, drizzle the cookies with the chocolate in a zig zag pattern.
- *If you want to make 1/2 the batter chocolate macaroons, add 1 tbsp cocoa powder. If you want to make all of the macaroons chocolate, use 2 tbsps.