I credit my love for coconut to my father, who brought home Dunkin Donuts every Saturday morning for our family when I was growing up. I hate to sound like a granny, but this was before everyone got so jazzed up about eating healthy ALL THE TIME. Anyway, my favorite of the bunch was the coconut cake doughnut. I haven’t had one in 20+ years, but when I opened up a bag of fresh coconut to make these coconut macaroons, I traveled back to 1989.
This isn’t your typical holiday cookie, but something about it screamed for me to add it to my lineup. They sort of look like snow balls and that is a qualifying characteristic in my book. These are pretty easy to make and don’t require you to wait on that softened butter (there is none). They take some time to bake, but that’s a small price to pay for a true coconut lover.
I found this recipe over at Sally’s Baking Addiction. Enjoy!
- 4 large egg whites
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 4 and ¾ cups sweetened shredded coconut
- Preheat oven to 325F degrees. Line baking sheets with parchment paper or spray with non-stick coating.
- In a large bowl, beat the egg whites, sugar, and extract together on medium-high speed until the sugar appears dissolved (2 minutes). Mix in the coconut.
- Scoop 2-3 Tablespoons of the batter and drop onto baking sheets.
- Bake until lightly golden brown, about 20 minutes. Allow to cool completely on the baking sheets.