If you love coconut, you can’t go wrong with macaroons. Macaroons pack so much coconut into such a small bite. I love macaroons, but have never thought to make them until now. I’m not sure why because macaroons are simple to bake, and they only have a few ingredients. You can dip your macaroons in chocolate or you can add some citrus zest to give them a little flavor punch. That’s what I did with mine — I added some fresh lemon zest to make my macaroons lemon and coconut flavor instead of just coconut. I love adding fresh lemon zest because even a small teaspoon adds such a fresh, lemon flavor. I made small-sized macaroons (about 1 tbsp each), but you could make bigger macaroons with a cookie scoop. I’ve seen those puppies in the bakery and they look amazing! I like to keep mine small and bite-sized because then I don’t feel as guilty eating a couple of them instead of splurging on 1 large-sized macaroon (my logic is totally flawed since eating several small ones is probably the same as eating one large one, but it makes me feel healthier spreading out my macaroon consumption). Whether you like to eat baseball-sized macaroons or bite-sized ones, they are definitely one of the more healthy desserts to consume; macaroons have egg whites (which we all know are healthy and wonderful) and shredded coconut (which is fresh and delicious). While they do have some granulated sugar, it’s a modest amount and as we all know, everything in moderation (whether this means several bite-sized macaroons or one, baseball-sized macaroon)! Enjoy!
Also, please don’t forget to stop by Steph’s Bite By Bite on Monday, January 31st for her online bake sale!!! Steph is running a marathon to help raise money for the Leukemia and Lymphoma Society. Online bidding for a vast array of delicious goodies (including my Nutella & Raspberry Swirl Pound Cake) will begin on January 31. Be sure to check out Steph’s online bake sale!
Ingredients: (adapted from Gourmet)
- 4large egg whites
- 1/4 cup sugar
- 2 tsp finely grated fresh lemon zest
- 1/2 tsp pure vanilla extract
- 1/8 tsp of salt
- 3 cups sweetened flaked coconut
- Put oven rack in middle position and preheat to 325°F. Line a baking sheet with parchment paper.
- Stir together egg whites, sugar, zest, vanilla, and a pinch of salt until combined, then stir in coconut.
- Drop tablespoon-size mounds about 1 1/2 inches apart onto baking sheet.
- Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift parchment with cookies from baking sheet and transfer to a rack to cool completely.
- Peel macaroons from parchment to serve.
Yield: 32 bite-sized cookies