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Coconut Macaroons

  • Servings: 30
  • Course: Dessert

Macaroons were popular in Paris more than a century ago. Still enjoyed today, the homemade coconut-packed cookie goes together fast for special treat or food gift. The whole process goes smoother when you use parchment paper. Place macaroons directly on the parchment paper – there is no need to add extra spray or to grease the sheet of paper – and bake as directed. Treats will bake evenly and release from paper with ease. Plus, because cookies bake right on the paper, clean-up is a breeze. Dip or drizzle the candylike cookie with melted chocolate and blends two great flavors.

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  • 2 2/3 flaked coconut (7 ounces)
  • 2/3 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 egg whites
  • 1/2 teaspoon vanilla extract or 1/4 teaspoon almond extract
  • 4 ounces semisweet chocolate (optional)
  • 1/2 teaspoon shortening (optional)
  • Parchment paper


Step 1

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper; set aside. In a medium mixing bowl combine coconut, sugar, flour, and salt. Stir in egg whites and vanilla extract.

Step 2

Drop by rounded teaspoons 2 inches apart onto the parchment paper-lined cookie sheet. Bake for 20 to 25 minutes or until edges are golden brown. Transfer cookies to a wire rack and let cool.

Step 3

If desired, in a small saucepan melt chocolate and shortening over low heat. Dip bottoms of cookies in melted chocolate mixture.

Step 4

Makes about 30 cookies.

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