There’s something incredibly satisfying about biting into a homemade Coconut Macaroon. The outside, lightly toasted and crunchy, gives way to a sweet, chewy interior that’s simply divine. That’s why I’m excited to share this recipe with you today. Originating from Italy, macaroons have found their way into the hearts (and kitchens) of bakers worldwide. While there are many variations, I’ve always had a soft spot for Coconut Macaroons. They’re straightforward to make and require just a handful of ingredients: coconut, flour, egg whites, sugar, salt, and almond extract. And let’s not forget the maraschino cherries on top, which add a pop of color and a hint of tartness that perfectly balances the sweetness. Whether you’re a seasoned baker or a beginner, you’ll find this recipe easy to follow. Plus, the baking process fills your kitchen with a heavenly aroma that’s hard to resist!
Ingredients
- 1 1/3 c. coconut
- 2 Tbsp. all-purpose flour
- 2 egg whites
- maraschino cherries
- 1/3 c. sugar
- 1/2 tsp. salt
- 1/2 tsp. almond extract
Baking Instructions
- Combine first 4 ingredients.
- Stir in beaten egg whites and almond extract; mix well.
- Lightly grease cookie sheet.
- Cut cherries in quarters.
- Drop by teaspoonful onto cookie sheet about 1-inch apart. Top with cherry.
- Bake at 325° for 20 to 25 minutes. Take out when edges are golden.
Calorie: 150
Total cooking time: 45 minutes
Difficulty level: Easy
Baking Drama: The Coconut Macaroon Saga
Ah, the sweet and slightly nutty aroma of coconut, the ever-so-slight crunch of sugar granules, and the delicate dance of egg whites! It’s time to whip up a batch of the classic, always a hit at the party, coconut macaroons.
The Gathering of the Ingredients
Let’s start by assembling our cast of characters for this culinary drama. We’ve got a cup and a third of coconuts playing the lead role, with two tablespoons of all-purpose flour as the supportive best friend. Then there are the two egg whites, who are like the understated yet essential crew members, making sure everything goes smoothly.
Our villain in the story is a third cup of sugar—sweet, but not to be underestimated. We’ve also added half a teaspoon of salt. It’s like that unexpected plot twist that adds a bit of zing to the story. And let’s not forget the half teaspoon of almond extract, the secret weapon our hero (that’s the coconut, remember?) carries. Lastly, our special guest star: the maraschino cherries. They’re the glittery garnish, the cherry on top—quite literally.
The Mixing Mayhem
Now onto the first act of our kitchen drama: the mixing. We combine the first four ingredients, and if you’re like me, who always manages to get flour everywhere, you’re now looking like a snowman in a snowstorm.
Next, we stir in those beaten egg whites and almond extract. Remember, egg whites can be as frothy and temperamental as a soap opera star, so handle with care. We mix it all up, hoping it resembles something more appetizing than the gooey mess it currently is.
The Cookie Sheet Caper
Next, we lightly grease a cookie sheet. And by lightly, I mean don’t douse it like you’re trying to make a slip n’ slide. We’re baking cookies, not practicing for a summer BBQ mishap.
Cherry Chopping: A Cautionary Tale
Now comes the tricky part—cutting the cherries into quarters. It’s a juicy job, but someone’s got to do it. One wrong move, and it’s a crime scene with red everywhere. But fear not, for our delicious macaroon topping awaits!
The Spoon Drop and Cherry Top
Once our cherries are ready, we drop the mixture by teaspoonful onto the cookie sheet, about an inch apart. Unless, of course, you want one giant macaroon, which honestly doesn’t sound that bad. We top each one with a cherry, the crowning glory to our little coconut thrones.
The Golden End
Finally, we bake at 325° for 20 to 25 minutes. This is the cliffhanger—will they come out golden and crispy, or will they burn to a crisp? The suspense! But when you take them out, and the edges are golden, it’s the perfect end to our baking drama.
In the end, we’re left with a tray full of delicious coconut macaroons, each one a testament to our kitchen trials and tribulations. They may not all be perfect, but each one is a delicious little victory. Now go on, enjoy the fruits of your labor. After all, no good drama is complete without a sweet ending!
