Sally's Coconut Macaroons

Summary

Yield
Servings
Source

The Splendid Table's How to Eat Supper cookbook, made by the Thomas Shepherd Inn

Prep time30 minutes
Recipe TypesGluten Free Snacks and Treats

Description

This recipe is from the Splendid Table's How to Eat Supper - an excellent cookbook and highly recommended.  Sally is Sally Swift, one of the authors.  They freeze well.

Ingredients

2 large eggs, beaten
1⁄2csugar
 pnsalt
1talmond or vanilla extract
3csweetened shredded coconut

Instructions

Preheat oven to 350; spread parchment paper on a large cookie sheet.

In a large mixing bowl, whisk together the eggs, salt, sugar and extract.  Blend in the coconut until it is completely moistened.  This is not really a batter but rather well-moistened clumps of coconut.

Drop generous teaspoonfuls onto the baking sheet and bake for 20 - 25 minutes or until they are golden brown.  Transfer to a rack to cool.

Notes

This recipe is also gluten and dairy-free.

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Joined:
05/30/2008

Is the baking time shorter in a convection oven?  I'm trying to use my convection oven feature for cookies because they really seem to come out perfect Smiling

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Joined:
08/19/2008

I made these this afternoon and they were a hit but I will have to double the batch--I have a 19 year old son--I will leave it at that. I did add cocoa for my husband who is addicted to chocolate. Great recipe and easy!

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Joined:
05/30/2008

These are popular in the South, easy and very tasty.  I would eat them with the cocoa added   Thanks for posting this! 

JunieBJones (JBJ)'s picture
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Joined:
05/22/2008

I made these before and they are killer!

seashanty's picture
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Joined:
06/02/2008

i love these!  Here are some variations (hope you don't mind my adding them here 

Chocolate Macaroons:

Prepare the recipe as above, adding 3 to 4 tablespoons unsweetened cocoa powder to the egg mixture; or, alternatively, blend in 1/2 cup chocolate chips with the coconut.

Easter Bunny Nests:

Once the macaroons are on the cookie sheet, tuck a jelly bean or two into the top of each one before baking.

Coconut Nut Macaroons:

Prepare the recipe as above, adding 1/2 to 2/3 cup nuts — from coarse-chopped almonds, to pistachios, to hazelnuts — to the coconut mixture.

muirford's picture
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Joined:
05/22/2008

No, add away - I didn't take the time to put in the variations.

I want to try the addition of 1/4 cup chopped candied ginger. 

I make these partly because my DH loves them but I don't like coconut - so I'm not tempted to snack on the leftovers.

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