White crispy treats for everyone!
In the midst of my crazy, baking day I wanted to whip up something easy and pain-free. And I had a bag of sweetened coconut flakes sitting in my fridge, just asking to be used. So after a quick search, I found Martha’s easy recipe for coconut macaroons.
I’ve been craving coconut for some time now, which is strange since I don’t ever eat it. I used to HATE it, but now I’ve learned how good it is baked with sugar and butter. Haha, what isn’t good with sugar and butter, right?
The best part of this cookie is the soft sweet center. Pure heaven, especially when you bite into the crunchy flakes on the outside.
The recipe is very easy, just consisting of egg white and sugar. Easy peasy. In ten short minutes you can enjoy these tasty cookies. I almost messed it up though, whenI forgot to whip the egg whites before adding in the coconut. But it turned out okay. I just tossed everything in the same bowl and mixed with fork, making sure to incorporate the egg whites with the sugar and coconut. I really thought I had messed it up, but nope, they still tasted as good as every. And the recipe makes a ton, enough for you to bring to a party or two. Try this recipe out, it’s so simple and you’ll thank yourself later.
Coconut Macaroons
from Martha Stewart
Ingredients:
- 3 large egg whites
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 package (14 ounces) sweetened flaked coconut (5 1/3 cups)
Directions:
- Preheat oven to 350 degrees. Line baking sheet with parchment paper (or coat generously with nonstick cooking spray).
- In a large bowl, whisk together egg whites, sugar, and salt until frothy. With a fork, stir in coconut until moistened.
- Drop mixture by packed level tablespoons onto prepared sheet (cookies will not spread). Bake until lightly golden, 25 to 30 minutes. Be sure to enjoy!
