Episode 38
February 20, 2011
Coconut Macaroons
These coconut macaroons hold up well to heat and humidity. They also have a little bit of toasted almond in them!
Coconut macaroons are great because, like most cookies, they don’t need to be refrigerated. Taking it a step further, they also stand up to heat and humidity pretty well. That’s what makes these cookies so great for bake sales, especially in the spring and summer months! Whenever I’m asked to donate treats to bake sales I usually make these coconut macaroons and granola scones. They are also the first to sell out! Take that rice crispies treats!
This recipe is also pretty great because unlike other coconut macaroons these have a little toasted almond meal (almond flour) in them, giving them another dimension of flavor. The one downside to these cookies is that the mixture is so sticky and hard to handle – and I always forget how much they spread. You should get about 45 macaroons so be prepared. I put 20 per sheet pan and they all ran together – if that gives you any idea of how often you’ll be going in and out of the oven.
Despite that, this recipe is actually really easy to make. Some coconut macaroon recipes require that you make a french meringue but in this one all you need is a double boiler and a good rubber spatula or wooden spoon (well, and a thermometer). All in all, it should take you no longer than 30 minutes to make it – even if you have to make your own almond meal.
Don’t forget about considering dipping them in chocolate! Chocolate goes so well with coconut macaroons! You may also want to consider taking out some of the sugar. After I started eating them I forgot how sweet they were – almost a little too sweet. I would say you could probably take out up to 5 ounces of sugar. Next time I make them I’ll let you know how they compare with 5 ounces of sugar taken out.
Here’s the recipe for coconut macaroons and enjoy the video below. Thanks for watching!
Yum! I love coconut macaroons. They always remind me of that play “A Doll’s House” by Henrik Ibsen, therefore I always see them as a kind of sneaky sweet. I love the simplicity of your recipe, I’ll have to give it a try!
@Erik -Didn’t they make Petits Fours in that play too? Or maybe it was a different play Ibsen wrote – I haven’t terrible memory when it comes to literature. But I do remember trying to make petits fours for class – not knowing what they actually were, and they were terrible. I still brought them in though hahaha oh high school.