These babies are ready to go in the oven in under 10 minutes! They’re like a coconut cookie cloud and, depending on the recipe, there’s no cookie dough chilling required. Hi Christina! Thanks so much for giving this recipe a try. We have two recipes that involve zero baking – vegan ORANGE ALMOND BALLS and my sister Dana’s glorious CHOCOLATE RUM BALLS. Make sure you line your baking sheets. 18 ounces sweetened, shredded coconut (about 6 1/2 cups) 1 large egg; 1 stick butter, melted Preheat oven to 325°F (163°C). Rich coconut butter cookies baked golden brown and brushed with chocolate and a sprinkle of kosher salt…. Today I’m showing you how to amp up their flavor with almond butter. Keep up the good work, you are making us Americans smile and helping us to get through a scary time in our history. Before scrolling down to the recipe, click the handy photo slider at the top of this page to flip through photos of the process. Feel free to experiment with traditional cutters when you make these at home, or make them rectangular as we did. See recipe notes for more details. Using a rubber spatula or your mixer on medium speed, fold/beat in the coconut almond mixture until combined and the coconut is evenly moistened. Whenever I bake these Coconut Macaroons… Pre-heat oven at 370 degrees Fahrenheit for 10 minutes. Coconut Macaroons are not at all like the exotic french pasty – Macaroons. Make these cookies and you’ll see how everyone LOVES the salted chocolate finish on these toasted coconut cookies and yes, they do taste like coconut macaroons! Homemade vegan coconut macaroons that are sweet, moist, and chewy on the outside with a gorgeous toasty, golden brown color and a hint of caramel flavor which compliments the coconut … https://wishesndishes.com/coconut-macaroon-nutella-easter-nests https://sallysbakingaddiction.com/almond-butter-coconut-macaroons Place the coconut butter in a microwavable bowl and microwave 1 minute until melted. Have a great day and thank you so much for all of these delicious recipes!! This is a pretty straightforward and easy recipe, so I’ll keep things short. Place the dough onto a sheet of parchment paper. Make sure to check back; we’ll be posting additional cookie ideas that put this same butter cookie dough to good use. Flourless Almond Butter Chocolate Chip Cookies, Maple Almond Butter Chocolate Chunk Cookies (Video). Remove from oven and allow to further cook on baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely. This site uses Akismet to reduce spam. Coconut macaroons are actually quite simple to make at home. Best part of all? 1. The base for this cookie recipe comes straight out of my mom’s recipe box. Thank you! For crispier, lighter macaroons, increase the amount of coconut to 5 cups. Hi Ellen, I’m just seeing your comment/question now so my apologies on the delay. (And… calories. Chocolate chips contain stabilizers and are difficult to melt down, though I usually have luck with Ghirardelli chocolate chips. Preheat oven to 325°F (163°C). Check on the macaroons… Have a great weekend. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Coconut macaroons, on the other hand, are delightful little cookies made from shredded coconut held together with egg whites and sugar. The batter was a little thinner than I expected so added a little more coconut and almond butter mixture. The base of this recipe is actually just 2 ingredients – sweetened condensed milk and shredded coconut! And done right, they can taste like the irresistible, gooey Almond Joy filling on the inside with a chewy/stick caramel exterior. Hi Arjun, I’m not experienced with egg free baking, so I would see if you can find a coconut macaroon recipe that’s formulated without eggs. We took our first bites in the test kitchen, then stood there grinning like a bunch of tiny tots on Christmas morning! Stir in egg whites and vanilla; mix well. Simply pulse/grind until you have smooth almond butter. Hugs . The instructions and mixing times would be the same. Two key steps in this recipe include pulsing the coconut and almond flour together in a food processor and beating the egg whites, sugar, and vanilla together until creamy and thickened. PLEASE SEE MY. How are you storing them? For coating or drizzling cookies and candy with chocolate, I always use pure baking chocolate. Transfer to oven and toast until fragrant and golden coloured. However, when done right, coconut macaroons are compact with chewy, moist centers. Set aside to cool. fondly ❤️ A baking grandmother from New Jersey, Hi, Can I use whole almonds with all the ingredients (Instead of almond butter) and then grind it up? It sounds like they might just need a few extra minutes in the oven – an easy fix for next time! 2 large egg whites (about 1/3 C) 3/4 C sugar. Then add the desiccated … Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. (We used neither this time though, and as long as you love coconut, you won’t be disappointed!) See photo above for a visual. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Transfer to oven and bake for 12 minutes or until edges are lightly golden. I’ve only tested these with fresh eggs, but egg whites in a carton should be fine. See recipe note. Using the cutter (or glass) as a guide, draw 12 circles, each 6cm in diameter, on the rice paper. Ingredients (to make approx 12-15 macaroons): 50 g Margarine/Butter (we usually use Stork) 2 Eggs (medium sized) 50 g Sugar (granulated or caster) 200 g Desiccated Coconut (unsweetened) Optional Extras: A few drops of vanilla, or some lemon zest, or both. Hi Sally, Please suggest an egg substitute for folks allergic to eggs. Place a second piece of parchment on top and roll the dough out to a ¼-inch thickness. I was going to swap the sugar for the correct conversion of monk fruit sweetener. As it melts, incorporate it gently with the butter using a spatula to get a glossy mixture. Bake at 325 degrees F for 18-20 minutes or until golden brown. While traditional coconut macaroons are made … Since making these is such a breeze, we expect you’ll be excited to make other holiday treats. Make the macaroons: In a large … If your coconut is finely grated, don't worry about it. Maybe I didn’t cook them long enough? Honestly who wants to waste their time? Then we added even more flavour by mixing in a pure coconut extract. Add sugar and beat together until well blended and fluffy. Hi David, It’s likely the type of almond butter you used: the drier and thicker the almond butter, the drier the cookies taste and the less they spread. I think they look like little balls of snow, which makes them perfect for the holiday season, but honestly I love eating them year-round. Transfer the dough out onto a piece of parchment and divide in two. C runchy on the outside and chewy in the middle, a good coconut macaroon is an irresistible thing. Worth mentioning: follow our lead and try the cookies while they’re still warm out of the oven. Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just … (Takes a few minutes.) Step 6 Tip the shredded coconut into the bowl of a food processor and blitz for 1–2 minutes, until the flakes are the size of desiccated coconut. I followed the recipe just as it is. Or should I do homemade almond butter? Rather, this one is way easier. During these trying times I am especially glad to see your Blog and all your new cookie recipes. Danielle Kartes’ Coconut Custard Macaroons Makes about 60 cookies. Can you use the egg whites in a carton, or do you need to use fresh eggs? Hi Sally, I’m planning on making this for my mother in law who can’t eat sugar. With coconut?” Yet another example of why I love what I do! I guess the size the eggs matter here. Last few suggestions: Anna’s MELT-IN-YOUR-MOUTH PECAN COOKIES or Lisa’s sparkling BUTTERY SHORTBREAD COOKIES. Hi Iram, you can make your own almond butter from almonds. Quick and Easy Coconut Macaroons Recipe - 2020 - MasterClass She used to make this basic butter cookie dough, then enhanced it with different flavours, such as nuts or jam. Although we’re posting this story before the holidays, we’re thinking these cookies are going to reappear in the cookie jar throughout the year. For those reasons and more, coconut macaroons will always be a staple in my holiday baking. Privacy Policy. Our infamous HOLIDAY FRUITCAKE recipe is certainly the finest we’ve ever tried. Drop by rounded teaspoonfuls onto greased baking sheets. For the butter cookie dough (makes enough for 2 batches): Preheat oven to 350°F with the rack in the middle position. I’m excited to try the cookies! Left photo below: expect a sticky cookie dough. Required fields are marked *. Microwave … Spread coconut out onto a parchment-lined baking sheet. Mix well until fully incorporated. Preparation. You can make this recipe and use the other half to make our CHERRY ORANGE OAT COOKIES. These are kosher for passover, though sticklers will want to … Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 3 inches apart. Now, speaking of chocolate, try this fun CHOCOLATE SALAMI RECIPE. We love the way something magical happened when we enhanced our butter cookie with coconut and chocolate. Cool completely. https://www.epicurious.com/recipes/food/views/coconut-macaroons-232018 Your best bet is to use the almond substitution listed in the notes or skip it altogether. I recommend Bakers or Ghirardelli brands, both sold in 4 ounce baking bars in the baking aisle. In this recipe, they’re crucial. OH! In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart. 2. Or will take be too pasty? With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. I added an extra as the eggs I had were not large. The shape of these cookies evolved as a way of adding variation to our holiday cookie tray. Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. That said, we suggest you PIN this recipe to a favourite holiday cookies board and BOOKMARK the page. Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture. I’m Sally, a cookbook author, photographer, and blogger. Line large baking sheets with parchment paper or silicone baking mats. Using two pieces of parchment paper to roll the dough out into a thin layer got us thinking about different shapes we could create. Melt them with 1/2 teaspoon of vegetable oil to help thin it out. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! Set aside. Just made these today. Sally! Thanks for sharing! , I do know that! (Should look like thinned out marshmallow creme.) Notify me via e-mail if anyone answers my comment. Set aside. Some almond butters I use: Good & Gather, Justin’s, & MaraNatha. Could I use Skippy creamy peanut butter instead? They are super chewy and the ideal cookie for any coconut lover. Place scoops of this batter onto a parchment-lined sheet. You could also use a squeeze bottle, which is the handy tool I use for decorating Christmas cookies with easy glaze icing! Followed the directions to the letter, what do you think it could be? They look like the pictures. Thanks! I can understand that because when done wrong, they’re dry, falling apart, and flavorless. 2 Tbsp SMOOTH unsweetened applesauce. Also, don’t miss our helpful links to other cookie recipes or click HERE to go to our HOLIDAY SWEET baking playlist on YouTube! Instructions. How to Make Coconut Macaroons? If using chocolate chips, 1/2 cup (90g) is plenty. Thank you for a new favorite! Certainly a day to celebrate. I plan on trying this recipe this week . Thank you for this scrumptious gluten free cookie recipe! I wonder if they would crisp up in a toaster oven (although the chocolate makes that difficult). See the recipe note on almond butter for details! Step 3: Bake … For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening, coconut oil, or butter. All in all, we couldn’t be more captivated by the results. And beating the eggs to the required consistency is a must. Right photo below: beaten egg whites, sugar, and vanilla extract. Adapted slightly from The Sweet Life, Desserts from Chanterelle. Your email address will not be published. Cut the dough into 1 x 2-inch rectangles. Using a hand whisk or an electric beater, whisk till smooth for 1 minute. Could I just use a finer coconut to begin with? Made from only 6 ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. In a small bowl, combine the coconut, sugar, flour and salt. You’re going to love the flavour of these COCONUT BUTTER COOKIE MACAROONS. Can I use cake flour instead of almond flour? Left photo below: coconut, almond flour, and almond butter pulsed together. Coconut macaroons are a seriously underrated cookie. Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Learn how your comment data is processed. I live in Florida and these cookies were great when they first came out of the oven, but the next day they were just soggy. You can use any chocolate of your choice – milk, dark or white chocolate. Bake until lightly golden brown around the edges, about 20 minutes. Just click on the below links to purchase items through Amazon.com and add them to your collection. Dip it in some melted dark chocolate and that’ll make this taste even better. The first week of every November is all about Thanksgiving Pies. Made with chopped salted peanuts and a splash of cream, these classic favourites are soft in the middle and crunchy on the outside. We love them with chocolate and sea salt on top. Sally, I so look forward to seeing your recipes, for me you have made baking fun and enjoyable. Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable … I would use the equivalent the carton says (I know some can be different). (Always recommended for cookies.) My cookies didn’t spread as much as yours. This recipe looks simply divine! Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use. Coconut Macaroons - PB + P Design - Peanut Butter and Peppers Click the Icon to pin this recipe to your board. Wait until you try our CHOCOLATE MOCHA SNOWBALLS! Combine the remaining macaroon ingredients including the coconut and the peanut butter, and then fold in the egg whites. Did you know it is National COokie Day in the US? Once the butter has melted, start adding the chocolate to the cannabis butter in the bowl. I appreciate you making and trusting my recipes . Preheat oven to 350 F. Line 2 baking sheets with parchment paper and set aside. Macaroon is a generic word to define any light and baked confection usually presented as small cakes or meringue-like cookies. Although we do like the finished cookies with a salted chocolate macaroon-like topping, the plain cookies are pretty tasty too. These coconut macaroons are just that! Hi Kristin, the centers should be chewy and moist, but definitely not soggy. We love them with chocolate and sea salt on top. In a mixing bowl, blend the softened butter with the honey until completely creamed. Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle … Line two large baking sheets with parchment paper or silicone baking mats. Right photo below: 1.5 Tbsp of dough per cookie. Coconut Macaroons. Grab a cookie, take a seat, and have fun exploring! The title of this post reflects a recipe mashup, where coconut meets butter cookies, but we took the concept two steps further. Gluten Free Coconut Macaroons with Brown Butter & Almond. You can use a blender or a knife to give the coconut a rough chop. Subscribe to Weekend at the Cottage to receive our newsletter and monthly menus. How to make coconut macaroons recipe with step by step pictures: Take a mixing bowl. They still taste excellent! Add the toasted coconut and coconut extract. What brand almond butter do you recommend? Wrap the coconut … Preheat oven to 350 degrees F. Line a baking sheet with parchment. Made from only 6 base ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. In case you’d rather have a served dessert idea for your holiday get-together, try this amazing QUINCE GINGERBREAD CAKE. I do have a section on my website with naturally egg free recipes though– I hope you find some to enjoy. Thank you! Just pulled these out of the oven – they are divine!! Dough is wet and sticky. A few other helpful tips? Three types of chocolate melted then swirled together, finished with a sprinkle of crushed candy cane…, A rich, buttery shortbread made with finely chopped rolled oats adding a hint of nuttiness…, Wonderfully chewy butter cookies dotted with cherries, rolled oats and orange…. In a medium bowl, stir together sugar, coconut, egg whites, and vanilla until fully combined and all the coconut has been moistened. Or you can replace with peanut butter or another nut butter if you have any. They are also suitable for freezing. Filipino Style Coconut Macaroons are sweet confections that are made out of dried coconut strips mixed with eggs, butter and condensed milk which are baked then served like mini muffins. Your recipes are wonderful! Make the macaroons. It has a crunchy and crispy exterior with a chewy and sweet interior. Perfect time for your Cookie Palooza! ©2020 Weekend at the Cottage. Hi Karen! Hi Sally, this looks like a lovely recipe. (Not like we ever need a reason to bake cookies!). (These aren’t typically made with any type of flour, but I add almond flour to help bind the ingredients.) Thanks Arjun. Do you think this swap will mess with the texture of the cookie? Add eggs one at a time, beating well … Will they likely still work out if I don’t have a food processor to break down the coconut? There’s nothing more rewarding or satisfying than making something that people love. Friends and loved ones love what I do Iram, you are making us smile! 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