We were invited to a Christmas party in Balboa to see the boat parade and the hosts requested a dozen cookies from each guest. I was indecisive about what kind to bring, but I remembered I had coconut in my pantry and hadn’t made macaroons (not macarons) in a long time. A fave at our house, I decided to try this Martha Stewart recipe from an old cookbook.
These little cookies call for unsweetened coconut, but I use sweetened. Less sugar and fewer egg whites and you come out with comparable results. These cookies come together in a few minutes and are a hit (as you can see from my picture, I didn’t shape them into pyramids. Still yum)!
adapted from Martha Stewart
- 1/2 cup sugar
- 4 cups unsweetened shredded coconut
- 3 large egg whites
- 1 pinch salt
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
- 4 ounces semisweet chocolate
- 1/2 teaspoon pure vegetable shortening
- Heat oven to 350 degrees. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour.
- Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball.
- Place cookies on the prepared baking sheet about 1 inch apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
- Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip bottom 1/4″ of each cookie in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.