Best Thai Coconut And Cocoa Macaroons Recipes

Coconut Macaroons image

Provided by Martha Stewart

Yield Makes about 1 dozen

Number Of Ingredients 5

3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Steps:

Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

Light and Fluffy Coconut Macaroons image

Provided by MMS

Time 35m

Yield 18

Number Of Ingredients 6

2 egg whites
½ teaspoon almond extract
1 (7 ounce) package shredded coconut
⅓ cup white sugar
3 tablespoons all-purpose flour
⅛ teaspoon salt

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Grease two baking sheets.
Whisk egg whites in a bowl until frothy; stir in almond extract.
Combine coconut, sugar, flour, and salt in a large bowl.
Lightly stir egg white mixture into coconut mixture to form a batter.
Scoop batter by the tablespoon and drop onto prepared baking sheet.
Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.4 g, Fat 3.1 g, Fiber 1.1 g, Protein 0.9 g, SaturatedFat 2.9 g, Sodium 53.4 mg, Sugar 7.7 g