This more than a century-old recipe tastes like hermit cookies. This recipe calls for only butter.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 18 |
| Yield: | 18 macaroons |
Ingredients
- 1 (14 ounce) package sweetened, flaked coconut
- ⅓ cup white sugar
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 pinch salt
- 3 egg whites, room temperature
- 8 ounces semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- Blend coconut, sugar, flour, vanilla extract, almond extract, and salt in a food processor until combined, about 30 seconds.
- Beat egg whites in a bowl until soft peaks form.
- Fold coconut mixture into egg whites until just combined.
- Wet your hands. Roll spoonfuls of coconut mixture between palms to golf ball-size cookies; arrange on the prepared baking sheet.
- Bake cookies in the preheated oven until coconut is slightly golden and toasted, about 15 minutes. Transfer to a wire rack to cool, 30 minutes.
- Line baking sheet with new piece of parchment paper.
- Melt chocolate chips in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip half of each cookie in the chocolate and place on the prepared baking sheet. Place in refrigerator until chocolate is set, about 15 minutes.
Reviews
I love this recipe. Super fast and yummy!
Wow, yum! So soft and the extracts really come through to make these just sweet enough. Love dipping them in chocolate. These are quite a treat and quite easy to make as well.
These were very easy and delicious. I am making edibles for the holidays for my mail carrier and garbage pick up crew. I think I like them best without the added chocolate. I bake them at 3:25 for 22 minutes
For the lady who was confused by the instruction to roll into golf ball sized balls, you stated you did not know what that meant. Allow me to help. Think of a bowling ball and divide that by 32. That’s the size you are aiming for You’re welcome.
I absolutely loved these. I didn’t even bother with the chocolate. I was craving coconut, this was perfect. Thank you.
Very good cookie. I substituted the sugar with Whole Earth Erythritol Zero Calorie Sweetener. We try to keep sugar low. I also used the dark chocolate to dip. This is also the first time I am using my homemade vanilla. I double the amount because I did not have almond extra. The cookies were so good chewy and very attractive so overall a home run. In addition so very easy to make. I do not have a food processor so I used my Vita mix and only blended a bit. Next time I will blend a bit more to get a tighter rolled cookie.
Followed exactly. Weigh coconut along with all correct measurements. Cookies would not stay together. Basically a toasted coconut mess. Never again!
I used 4 egg whites, but still found the handling difficult so I pressed it into a 9×13 pan, baked for 25 minutes then cut into squares after cooling 10-15 minutes. It worked well, this made around 40 1″x2″pieces about a quarter inch thick. I didn’t process the dough, just mixed as is by hand. I dipped each piece in the chocolate but will just drizzle next time for a faster and easy final. Really tasty if you love coconut and not too sweet.
I added 6tbsp of flour & 1tbsp B pwdr and they were perfection! Instead of dipping in chocolate, I drizzled it on more for decor than flavour.
Sweet enough but should have used a fourth egg white. Very dry so I didn’t even attempt to dip them in the chocolate.
Good- made 1/2 batch- did turn over to 350 and cook for 25 min to get browned
not as sweet as store bought but good
Love the taste. I added 1/4 teaspoon extra of vanilla and almond extracts. I’m not an experienced chocolate dipper and could use some practice. Love this recipe.
was expecting more orange flavour
I made these for my family while visiting and they loved them. I used chickpea water whipped for the egg whites and they turned out great!! Thank you for the recipe. Healthier than other cookies. 😉
This was my first time making macrons. They turned out great! Heads up, baking time varies based on your oven. I had to add 10 minutes to the baking time due to my oven circling the drain. I had fun making these cookies.
I used three egg whites and a half cup of flour plus the one tablespoon of flour. When I rolled them I used dry hands and kinda squeezed them until the “juices” came out and then rolled them. They came out great!
Exceptionally easy recipe! Turned out amazing. I made them a little larger, to make them more like the ones they sell at Disneyland. The chocolate was a little tricky, but having never used a double broiler I warmed up the chocolate chips in the microwave and used a spatula to spread onto the macaroons. I will be using this recipe again and again!!
these are easy to make and good with or without the chocolate (I melted milk chocolate chips and dipped and drizzled half). I used small cookie scoop and packed tightly- then used fingers to shape into triangles and circles. I liked the triangles better as there was more crispiness- I also baked until quite golden as I like the carmelization. I followed the recipe as written (how unusual) and used a bag of coconut that was slightly stale (had been opened for a while.) I will make again!
So good and so easy! I *almost* followed the recipe exactly as written, except for two things. 1) I only had bulk coconut, so after googling, I used 5 cups. Unfortunately I ran out after 4 so for the last one I used unsweetened. 2) We like a little extra coconut texture, so I only wizzed half the coconut with the rest, then mixed the remaining 2.5 cups of coconut in with a fork afterward before adding it to the egg whites. I *really* squished them into 1tbsp sized balls, and they did take about 22 min to get a nice toasted brown. I ended up with 43 unbelievably delicious cookies that I can’t keep my husband’s hands off! This will be a holiday staple from now on!
Have made these delicious macaroons twice now. I make them a bit smaller and last time I shaped them into oblongs and dipped half in chocolate. Recipe gets compliments.