These melt-in-your-mouth meringues are a super easy to make and always a big hit for coconut lovers! (If you’re like Grandma Izzie, who wouldn’t touch the stuff, these are not for you. As the story goes, she and her brother, Great Uncle George, swiped a whole pound of the stuff from the pantry as wee kiddos and ate coconut until they were green in the gills and sick for days. For the rest of her life she couldn’t even look at coconut without getting a little woozy!) Our family loves the coconut, though, and to make them extra special we like to melt a little chocolate and drizzle it over the tops. This one is so easy that it’s fun to do with the kids!
Ingredients for Coconut Macaroons
- 4 egg whites
- 1 t. vanilla extract
- 1 1/3 C. sugar
- 7 oz. sweetened, flaked coconut
Preheat the oven to 325°. In a mixing bowl add vanilla to egg whites and beat (we use an electric beater) until soft peaks form. Gradually add the sugar, continuing to beat until stiff peaks form.
Drop by rounded teaspoons (about 1 inch in diameter) onto a cookie sheet lined with a silicone baking mat. Bake for 20 – 25 minutes, rotating halfway through. Cookies should feel hard to the touch and edges lightly golden. They are very delicate, so don’t press too hard on them when checking for doneness and remove them to a wire rack carefully. Makes about 60.
STEP 3 (Optional)
We like to drizzle some of our macaroons with dark chocolate! To do this, measure out about 1/2 cup of quality dark chocolate chips. Divide into thirds. In a double boiler, melt 2/3 of the chocolate. Don’t stir until the chocolate is almost melted! When it is completely melted, remove from heat and stir in the other 1/3 of chocolate until melted. Drizzle over macaroons as desired. Let chocolate cool and harden then enjoy!