E Z Macaroons

I am an avid coconut fan. I love it in candy, on my ice cream, as my coffee flavoring, and topping my donuts. Some people don’t like the texture and some people are allergic to it, but I enjoy every mouthful of that tropical goodness, especially as a cookie. Coconut macaroons are a simple treat that doesn’t take long to make or bake. They are used for many occasions, such as Easter, Passover, Christmas, Baby Showers, and every other Tuesday. Just kidding, we all know its every other Thursday.  

In my cookie recipe, I prefer to add a small bit of almond flavoring to accentuate the sweetness of the coconut. I’m sure there are other flavors that could be used, such as orange, vanilla, or even chocolate. Please feel free to experiment. I’ll be honest, I only stick with the almond because once I start craving macaroons, I crave the exact taste of that almond too. (If my sister is reading this, just give up Tarcia. Don’t even make this recipe. Its not worth you or Taylor getting hives or becoming violently ill. My sister is allergic to almond, my niece is allergic to coconut. Bad situation for both of them.)

The only thing better than a chewy coconut treat alongside a large cup of orange pekoe tea, is to find a recipe for these delicacies that is easy and quick to make. This recipe is a keeper. There are not many steps and its easy to follow. It’s also a great way to teach your children some basic kitchen skills. No mixer is needed, just a handy spoon. Not only do the cookies come out firm and delicious out of the oven; they taste even better the next day - that’s if you have any leftovers. 

EZ Macaroons

Makes 20 small cookies

Ingredients:

1 2/3 cups coconut (sweetened)
1/3 cup sugar
3 tablespoons flour
2 egg whites
1 teaspoon almond extract

Directions

Combine sugar, flour, and coconut in a mixing bowl. Stir thoroughly, making sure all dry ingredients are incorporated.  Add almond extract and stir again. Stir in egg whites, one at a time making sure mixture is completely combined.  Mix well. 

Roll into teaspoon size balls or drop from teaspoon onto lightly greased baking sheet. Bake at 325 degrees for 15 to 18 minutes or until the edges of the cookies are golden brown. Remove cookies from cookie sheet immediately after baking. Let cool and enjoy!!

***If you’re feeling very decadent, this is an excellent cookie for dunking in chocolate too. Melt your favorite chocolate in the microwave or through a double boiler, (Or for an extra easy way, buy the dipping chocolate at your local grocery store) and dip ½  of your baked macaroon into the chocolate pool. You can also drizzle the chocolate across the top. Allow to dry.***