Due to an abundance of fresh coconut in our house, I have been looking up recipes that call for fresh coconut in order to use up some of this wonderful bounty. My grandma makes a sweet, sticky coconut in syrup, but I wanted to try something different. I found a few recipes, but settled on macaroons for my first try at baking with fresh coconut meat. The result was a delicious, moist batch of macaroons with a very delicate flavor and texture.
I made a few modifications to the recipe to suit my taste, so here is my version.
[Gricel’s] Coconut Macaroons
Made on February 3, 2010
Based on the recipe by: Penny Ann Habeck on allrecipes.com
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
(my modifications in red)
- 1 1/3 cups flaked coconut (I used freshly grated coconut, made for a very moist, delicate cookie)
- 1/3 cup turbinado raw sugar
- 2 tablespoons whole wheat pastry flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
- Drop by rounded teaspoonfuls onto greased baking sheets.
- Bake at 325 degrees F for 18-20 minutes or until golden brown.
- Cool on a wire rack.
This is what the process looked like. Overall, the easiest batch of cookies I have ever made.