Coconut Macaroons with a hint of Marzipan
October 21, 2010 § 1 Comment
Apart from the butter & flour & powdered sugar glory of the 3-ingredient Mexican Wedding Cookie (or Russian Tea Cakes), I’m not sure there’s an easier cookie out there than macaroons. With only 7 ingredients (two of which are vanilla and almond extract) and a sprinkling of white whole-wheat flour (a mere 2 tablespoons), this recipe comes together in seconds. You don’t even have to beat the egg whites!
I started measuring coconut flakes at 8pm on the nose; by 8:15 the gas oven puffed marzipan-smells into the living room; by 8:25pm I sat down on a cushioned chair with a plate of warm cookies, a mug of spiced tea and my midterm mail-in election ballot in front of me, ready for circling.
There’s only one stipulation to this recipe: Find the unsweetened coconut flakes. The sweetened plastic coconut shreds will ruin this cookie (coconut is the primary ingredient after all!). You can find unsweetened, all-natural coconut flakes at a regular grocery store or in some bulk food bins.
1 + 1/3 cup shredded coconut (unsweetened)
1/3 cup evaporated cane sugar
2 tablespoons white whole-wheat flour (white flour is fine)
1/8 teaspoon sea salt
2 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1. In a small bowl, combine shredded coconut, cane sugar, white whole-wheat flour and sea salt. Toss with a fork.
2. When thoroughly mixed, add egg whites, vanilla and almond extract. Stir until the dough comes together.
3. Scoop tablespoon-sized balls onto a greased baking sheet. Bake 18-20 minutes until golden brown along the edges. Cool completely on a wire rack before packaging. They stay fresh, on the counter, for several days.