Coconut Macaroons by Janis Andersen



The usual coconut macaroon is a small, bite-sized cookie. These macaroons are big, a whole fist-full of delicious cookie. Visual appeal is added with the sweet maraschino cherry half.

Preparation: Time Life Experience Recipe
Serves or Makes Source person
  • 1 1/3 cups Angel Flake Coconut (or fresh grated coconut)
  • 1/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites
  • 1/2 teaspoon almond extract
  1. Combine coconut, sugar, flour and salt in a mixing bowl. Stir in egg whites and almond extract; mix well.
  2. Drop from a teaspoon onto a lightly greased or non-stick cookie sheet. (Parchment paper makes an excellent, non-stick cooking surface.)
  3. Bake in a preheated oven at 325°F. for 20 to 24 minutes or until edges of the cookies are golden brown. Immediately remove from the cookie sheet and place on a wire rack to cool.

The basic macaroon recipe produces a moist, sweet cookie. While they are cooling, a garnish of a half maraschino cherry makes a nice compliment to the cookie.

This is an adaptation of a recipe provided by Angel Flake Coconut.

Most people like their macaroons plain but an interesting variation is to dip the bottom half of the cookie in melted semi-sweet chocolate (place on a sheet of waxed paper to cool). By using semi-sweet chocolate, the cookie isn't too sweet.

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Latest revision done September 2014
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