Delicious Mouthwatering Coconut Macaroon Cookie Recipe
20 Days Of Christmas Cookies- Day 18
Coconut Macaroon Cookie Recipe
It’s easy to confuse the macaroon cookie. There 3 different types, the French Macaroon, the Italian Macaroon, and the Coconut Macaroon. Each is different from the other, yet people still confuse them. We made the Italian Almond Macaroon in our 20 Days of Christmas Cookie Series already, and today we will make the Coconut macaroon.
Three simple ingredients and 5 easy steps make this the best recipe for coconut macaroon cookies. This coconut macaroon cookie recipe is made without sweetened condensed milk. It produces a decadent, chewy inside, with a slightly crispy texture outside. Delicious on its own or dipped in chocolate as we have done. If you love coconut you are going to love these cookies and will make them all year long.
coconut macaroon cookies
Ingredients
¾ cups of granulated sugar
2 large egg whites (room temperature)
2 ½ cups sweetened shredded coconut
Pinch of salt
Chocolate Glaze Ingredients
¼ pound good quality chocolate broken into pieces
1 TBSP shortening
Directions
Preheat the oven to 325 degrees Fahrenheit.
In a large bowl, combine all the ingredients until well mixed.
Grease an 11x15 inch cookie/jelly roll pan and line with parchment paper.
Using your greased medium-sized cookie scoop, scoop the cookies onto the 11x15 inch cookie/jelly roll pan
Bake for 15 - 17 minutes, or just until they start to get a golden edge.
These cookies store well in an airtight container for up to 3 days if they last that long.
If using chocolate, follow the directions to make the glaze below, and dip just the bottoms of the cookie in the chocolate and let it set.
To make the chocolate glaze
Melt the chocolate and shortening together in a double boiler on low heat, stirring constantly just until the chocolate is melted and smooth.
