Almond Joy Coconut Macaroons
With so many weeks of summer holidays stretching ahead of us it’s a constant challenge to keep the kids entertained and well fed. Summer camps, swimming classes, craft sessions, cycling races in the evenings and not to forget the terrace barbecues are on. With the increase in activity the hunger pangs have also doubled and there is a constant demand for fancy dishes being churned out from mom’ s kitchen.
Last week when boredom hit the kids we decided to bake some cookies and they were super excited as we whipped the egg whites stiff for the gorgeous sweet tasting coconut macaroons. Have tried lots of recipes for the coconut macaroons and finally zeroed down on this one which leaves a nice soft and chewy interior with a crunchy exterior. Some ask for condensed milk, some beat the egg white stiff and some don’t, some use the whole egg and warm it with the sugar, some use desiccated coconut and some use fresh, but this recipe has turned out to be the best..the macaroons turn exactly the way I love it.
I tweaked the recipe a little bit with the addition of Almond extract and Almonds. I beat the egg whites stiff till standing peaks, have folded the sugar and desiccated Coconut into it with the extract and baked spoonfuls till golden brown. The texture and look of the macaroons depends on what kind of coconut is used, mine was finely dessicated coconut that’s why got a smooth exterior. If you want it more chewy you have to lessen the baking time and for crispy cookies increase the baking time by 5-7 minutes. The macaroons are soft when you take out from the oven and turn nice and crispy when cooled.
These crunchy,chewy macaroons are going to Sarah’s Maison CupCake and Helen’s Casa Costello for their weekly event Bake of the week.
| Servings | Prep Time |
| 20 piece | 10 minutes |
| Cook Time |
| 30 minutes |
|
|
|
|
Golden, light and airy Coconut cookies with almonds ,soft and chewy in the insides and a crispy exterior ,apt with your cup of tea or a glass of milk.
|
- 2 Egg whites
- 3/4 Cup sugar Powdered or to taste
- 2 Cups coconut Dessicated
- 1/2 tsp vanilla extract
- 1 tsp almond Extract
- 20 - 22 Almonds for Garnish
- A pinch salt of
- Preheat the oven to 180 deg C ,grease a baking tray and line it with parchment paper or a cookie sheet.
- Whisk the egg whites with a pinch of salt till stiff with a hand mixer.
- Add the sugar and beat till just mixed.
- Fold in the dessicated coconut and extracts using a spatula with the cut and fold method.The batter should be of a thick dropping consistency.
- Drop spoonfuls of the batter on the greased baking tray 2 inches apart.
- Bake at 180 deg C for 30-35 minutes or until light brown.
- Cool on the tray before removing and storing in an airtight container.
Lovely macaroons Nisa, haven’t had these in a long time and I should really try to bake them at home.
They really look tempting.
These look lovely little snack! Thanks for joining in with #BAKEoftheWEEK !
I dont like almond extract… can I make macrons without it?
Yes Aarfa you can omit the almond extract ,just add the vanilla.
Thank you Mayuri,Shibani and Sarah😊
As I web-site possessor I believe the content material here is rattling magnificent , appreciate it for your hard work. You should keep it up forever! Best of luck.