Gifts from the Kitchen--Quick and Easy Coconut Macaroons

For my second installment in the Gifts from the Kitchen series, I chose a cookie that's unusual for me, especially in a homemade version.

Ya'll know that "quick and easy" is my middle name when it comes to recipes--this recipe is no exception, but I am so impressed with myself for making these--almost as much as when I made my first pie crust from scratch. I had no idea that coconut macaroons were so easy to make, and oh, my, are they wonderful. These are not those horrible hard ridged squares that passed for coconut macaroons in my childhood. Chewy in the middle, crunchy around the edges, they're like taking a bite of sweet goodness that I can't even describe.

The only thing about this recipe that I'll definitely do different is the baking sheets--the recipe stated greased, floured baking sheets. The only time I've ever read to grease and flour a pan is for some cakes, but I decided to oblige and do that here. Big mistake, but I learned my lesson, as you'll see.


Ingredients:

• 1 14 oz pkg sweetened flake coconut
• 2/3 c sugar
• 6 T flour
• 1/4 t salt
• 4 egg whites
• 1 t almond extract (I used vanilla)

The recipe I used stated to mix everything together in a bowl--I dumped in the coconut and just added everything else on top, then mixed it up with a big spoon--I was afraid at first that I wouldn't get the ingredients evenly distributed through the mixture, but I just kept on stirring till it all came together. The next time I make these (and there will definitely be a nest time) I'll mix the last five ingredients first, then add in the coconut.

Placing heaping spoonfuls on your prepared cookie sheets. The hardest part was trying the mounds all close to the same size.

Bake at 325 degrees for 17-20 minutes.

This is not really a batter, it has the texture of a wet pile of coconut--but it smells wonderful. And tastes pretty good, even uncooked. Warning--it's extremely sticky, even after you lick your fingers. Don't ask me how I know this.


At this point, they smell so very heavenly. Remove from the baking sheet to a rack to cool.

Can you see how the flour on the baking sheet starts to brown? When you take the cookies off, the spatula leaves big strokes of messed up flour. So you have to wash the cookie sheet before you can re-use it, but instead of greasing and flouring it again...


...come to your senses and use parchment paper instead.

This recipe makes about 4 dozen cookies.

I can't wait to get home next week and make another batch for my family--my Dad, especially, loves coconut. I can see making these anytime, but wouldn't they be pretty in the springtime with just a drop or two of pastel coloring added?

I think they make a good addition to any goodie bags or boxes you're making up this holiday season. They're just enough different from the usual cookies and candy that we all make to be a welcome change.

This post is linked to:

Cookie Exchange at Hoosier Homemade

Tasty Tuesday at Balancing Beauty and Bedlam

Tuesday at the Table at All the Small Stuff

Holiday Treats Week at the Newlyweds

Christmas Post Link Up at Southern Domestic Goddess

Foodie Friday at Designs by Gollum

Our Krazy Kitchen

Be sure to come back every day this week for more goodies from the kitchen, suitable for eating--and giving!

Until next time, good cooking, and good eating!