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Chewy Coconut Macaroons

November 17, 2015 By Lori 8 Comments

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A classic cookie gets a holiday twist with these Chewy Coconut Macaroons

Time to ease into the holiday baking with a simple cookie that everyone loves. Macaroons have been a family favourite, forever. Kids love their chewy, coconut goodness. Moms love how easy they are to make. Dressed up with the addition of dark chocolate drizzle, these Chewy Coconut Macaroons are ready for the holiday table.

Chewy Coconut Macaroons_1 These cookies are a coconut lovers dream. Chewy and moist on the inside, crispy and golden on the outside. Traditionally they are left plain, which is delicious, but they are even more delicious dipped or drizzled with dark chocolate. This base recipe can be really versatile… add some orange or lime zest for more of a tropical feel… add a toasted almond to the top for an Almond Joy copycat.

Chewy Coconut Macaroons_2 They keep well for days over the holidays, but they won’t last that long…

4.0 from 1 reviews
Chewy Coconut Macaroons
 
Print
Author: Lori
Serves: 24 cookies
Ingredients
  • 2-2/3 cups flaked sweetened coconut
  • ⅔ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ tsp salt
  • 4 egg whites
  • ½ tsp vanilla
  • ½ cup semi-sweet chocolate chips
  • ½ tsp coconut oil
Instructions
  1. Preheat oven to 325ºF. Line two baking sheets with parchment paper.
  2. In a bowl, combine coconut, sugar, flour and salt. Stir in egg whites and vanilla. Drop mixture by teaspoons on to baking sheets, 2 inches apart.
  3. Bake for 20 to 25 minutes until edges are golden. Transfer to wire racks to cool completely.
  4. In a small bowl, microwave chocolate chips and oil for 40 seconds on high. Stir to melt and combine until smooth. Drizzle over cooled cookies.
3.4.3177

 

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Filed Under: Baked, Cookies Tagged With: Christmas, coconut, cookies, Holidays

« Turkey Meatball Stroganoff
Holiday 2015 issue of EatInEatOut™ Magazine »

Comments

  1. Tejpreet says

    September 5, 2016 at 8:30 pm

    To make this product gluten free, what can I substitute for the all purpose flour?

    Thank you so muchh!

    Reply
    • Lori says

      September 5, 2016 at 10:16 pm

      You can substitute almond flour 1:1.

      Reply
      • Tejpreet says

        November 20, 2016 at 6:32 pm

        Can I substitute quinoa flour instead?

        Reply
        • Lori says

          November 20, 2016 at 8:44 pm

          I have never tried it, but I understand that you can substitute 1/2 of the all-purpose flour with quinoa.

          Reply
  2. Mqry says

    December 6, 2017 at 3:13 am

    Can these be frozen?for how long?

    Reply
    • Lori says

      December 6, 2017 at 11:35 pm

      These macaroons freeze well for up to six months, but proper wrapping is important. To avoid “freezer burn,” store the cookies carefully. The best way is to place the cookies in a zipper freezer bag in a single layer. Seal the zipper all the way except for about an inch. Insert a straw. Suck all the air out of the bag through the straw, quickly withdraw the straw, and seal tight.

      Reply
  3. Rachel Charron says

    December 10, 2017 at 10:29 pm

    Is there anything I can use to replace eggs. I would love to make these and share but with a few foods allergies makes it difficult. Help please!

    Reply
    • Lori says

      December 12, 2017 at 3:18 pm

      Hi Rachel, I would suggest you look up ‘vegan baking’ on the web. I have heard that an egg replacer called “Ener-G Egg Replacer” is good.

      Reply

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