How To Make Coconut Macaroons

I made no-bake chocolate macaroons a few days ago (I will put up the recipes soon!) and I loved the springy texture of the flaked coconuts. So I went on to bake Coconut Macaroons earlier today. I have never tried coconut macaroons before; well honestly speaking, the coconut flavor were too distinct for my taste and a bit coarse. The entire portion of the macaroon is only made out purely of flaked coconuts. It tasted okay straight from the oven, but after a while, the crispiness was gone which resembles a soft cookie with pure coconut.

Macaroons are sweet pastries made with either coconut and egg white or with a coarse almond paste fromed into a dense confection. There are many varieties of macaroons depending on where they are originated, but macaroons usually consist of egg white, almond paste, sweet condensed milk and flaked coconut.

Coconut macaroons are most famous in North America, most commonly in the United States, although invented in Glasgow, Scotland. It is a conventional macaroon with a distinct coconut flavor and containing shredded dried coconut.

So here, I have made this version of coconut macaroons. Simple, plain, and easy recipe :)

Ingredients:

1 1/3 cups dessicated coconut, unsweetened

1/3 cup granulated sugar

2 tablespoon all-purpose flour

1/4 teaspoon salt

3 egg whites

1/2 teaspoon vanilla extract

Directions:

1. Whip egg whites until stiff. Then add in sugar and vanilla extract.

2. In a separate bowl, mix together, dried coconut, flour, and salt.

3. Mix well the egg whites with the dry ingredients.

5. Drop by rounded teaspoonfuls onto parchment paper.

6. Bake in preheated oven at 165 C for 18-20 minutes until golden brown.

Coconut macaroons are typically dipped in milk chocolate. In some varieties, almonds and pecans are added. In Australia, a blob of raspberry jam is often concealed in the center of the macaroon prior to cooking.