29 May, 2018
A Lovely Bunch Of Coconut Macaroons
Macaroons have long been a favorite of mine but I don’t make them because of the obvious – I’d eat them! I’m the only person in this household that likes macaroons, so I would have the opportunity to eat the whole batch. Sharing these coconut delights with neighbors and friends is an option, but a reluctant one. 🙂 Luckily we are invited to a friend’s house for dinner this weekend, so the macaroons will go to a good home (save a few that were bagged and tagged and put in the freezer.)
Most macaroon recipes I found include sweetened condensed milk and some even include a stick of butter. No wonder they are so tasty! Here’s an example from Food52: Coconut Custard Macaroons. It is wise they didn’t list the nutritional values on this recipe – I don’t think people would want to know.
In an effort to scale down the calories JUST a bit I looked for a healthier version. To my surprise, I found several 3-ingredient recipes for macaroons. This version uses powdered sugar and unsweetened coconut Macaroons. Another recipe I found uses sweetened condensed milk and vanilla with coconut Chewy Macaroons. Then someone took the chewy macaroons recipe and drizzled chocolate over them. Oohh, those looked good too! Some of these variations made mini cookies so they could boast lower calories – a little misleading.
The 3-ingredient recipe I used fit my needs without sacrificing flavor and they are average sized cookies. It took longer to gather the ingredients than it did to make these very luscious macaroons.
Coconut mixed with egg whites and sugar.
This was the second batch baked to perfection. Check the recipe for the first batch disaster. Tips to avoid!
I just had to add a drizzle of chocolate to some of these.
- 4 egg whites
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- Preheat oven to 350 F degrees.
- Line 2 sheet pans with parchment paper.
- In a bowl, whisk the egg whites until frothy.
- Add the sugar and mix thoroughly.
- Blend in the coconut and mix well with a spoon. It is important that ingredients are well mixed so they stick together.
- Using a small ice cream scoop (or rounded spoon), place mounds of cookie dough onto the cookie sheet. (I tried the scoop but ingredients kept sticking so used the spoon method and that worked better for me.)
- Bake for 15-20 minutes or until browned on top.
- Cool on parchment paper before eating (if you can be patient!)
- My first batch was a little disastrous. The egg whites ran out of the cookies, leaving an egg white puddle around them. When they came out of the oven I scooped the cookies off the parchment paper (leaving the egg white puddle) and put them on fresh parchment, and back in the oven for a few minutes to solidify.
- Second batch came out perfect. My thought is that the ingredients were not thoroughly mixed with the first batch.