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

Servings: 9/10

INGREDIENTS:

(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

DIRECTIONS:

1. In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
2. Drop by rounded teaspoonfuls onto greased baking sheets.
3. Bake at 325 degrees F for 18-20 minutes or until golden brown.
4. Cool on a wire rack.

This is what the process looked like. Overall, the easiest batch of cookies I have ever made.