I’m not entirely sure why coconut macaroons are so popular in the Spring (which is coming, or so I’m told), but I’m thankful that they are. Whether gracing tables during Passover or made into tiny little nests to celebrate Easter, this is the time of year for coconut macaroons to shine.
Not to be confused with their perfectly round, airy, crumbly relatives, these macaroons are simple and quick to make. Sweetened coconut is mixed with egg and sugar and baked for just a little while. The outsides are flaky and crisp while the insides remain a little gooey. They’re perfect in their messiness.
makes approximately 18 cookies
3 cups sweetened coconut flakes
4 egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
Place a baking sheet in the lower third of the oven and preheat it to 350 degrees. Line a baking sheet with parchment paper and sprinkle coconut in a thin, even layer. Bake for 5 minutes just until the coconut on the edges starts to turn lightly golden brown, it shouldn’t brown all over. In a bowl, whisk together the remaining ingredients until the sugar is dissolved and the egg is frothy. Add the cooled coconut and stir together until evenly wet throughout. Use wet hands to roll 2 tablespoons of the coconut mixture into balls and place on a lined baking sheet, about 1-inch apart. Bake for 15-20 minutes until golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Will keep in an air-tight container for up to a week.