- 1-1/3 cups flaked coconut
- 1/3 cup sugar
- 1 tablespoon all-purpose flour
- 1/8 teaspoon salt
- 2 egg whites
- 1/2 teaspoon vanilla extract
- Melted chocolate (optional)
- Sprinkles (optional)
Coconut macaroons, not to be confused with French macarons, are one of my favorite cookies ever and they are surprisingly so simple to make! The first time I made these cookies was in France, where they are very popular around the holidays. In France, they are called “Rochers a la noix de coco” literally meaning “coconut rocks”. I never understand how Americans seem to butcher every name that comes from a foreign country, but the fact that we call these cookies, macaroons, is confusing because real “macarons” are made from egg whites and almond flour. I mean seriously, French fries were invented in Belgium! No matter what we decide to call them, this simple recipe makes an impressive looking and tasting dessert, especially when dipped in or drizzled with chocolate.
In a small bowl, combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.
Drop by rounded teaspoonfuls onto greased baking sheets. Add sprinkles if desired. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.
Melt chocolate chips in microwave in 30 second increments until you are able to stir it smooth. Drizzle or dip cookies in chocolate for a little extra pizzaz.
Since I make them closer to a tablespoon size, I would double or triple the recipe if you plan on feeding a crowd.