A slight crunch on the outside and chewy on the inside, these light and airy cookies are made with coconut, sugar, flour and beaten egg whites.
Coconut Macaroons
Coconut Macaroons are another fabulous and super easy cookie to add to your Christmas sweets tray, but don't confuse them with French macarons, which, although meringue based, are sandwiched with some kind of a filling and a whole 'nother kinda cookie.
These are primarily coconut based cookies that are tossed with sugar, a tiny bit of flour and beaten egg whites, making them not quite as crisp as a meringue cookie, but very light and airy, with just a bit of chew. I just love them!
There are wide variations in how these are made nowadays, including a newer recipe that excludes the sugar and flour and replaces it with sweetened condensed milk, a little like the filling in Martha Washington candy. I like this old school recipe that dates back to the 1960s the best. Imagine that!
You should get anywhere between 16 to 24 cookies from this batch, depending entirely on how big you drop them, and will keep about 4 to 5 days at room temperature in a well sealed container, or a bit longer if refrigerated.
Here's how to make them.
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