Coconut Macaroon is my all-time favorite cookie. In some places, it is coconut cookies. Give me anything made of coconut I will devour it. Recently, it has become my go-to cookie snack because it is easy and quick to make coconut macaroons at home. Of late, Every week, I have been baking a batch of coconut macaroons. A cookie recipe could not be any easier than this coconut macaroon and tastier as well. Usually, I have to beg sometimes to threaten my husband to eat sweet foods. But, these coconut macaroons he asks for the second one. I was surprised, and it was very strange to me. If my husband asks for seconds, then it had tasted good

Coconut macaroons are commonly known as coconut biscuits in south India, easily available at all the local bakeries. In few places, it is coconut cookies. In the Indian version of coconut biscuit, along with other ingredients, all-purpose flour is used. On this recipe, to keep it simple, low calorie and gluten-free, I didn’t use flour. Mostly, for coconut macaroon, almond essence or vanilla essence are used. Instead of vanilla essence, I have used cardamom powder, If you haven’t tried once, please know cardamom and coconut go well.

This coconut macaroon recipe is fresh, coconut,not overly sweet yet tasty. Please do try this coconut macaroon recipe your family will love it.

If you’re interested in other coconut recipes please check out Sri Lankan Coconut roti.

Ingredients :

• 240 grams of freshly grated coconut
• (Use only the white meat. I like to use daily delight grated coconut)
• 100 grams of white sugar
• 1/4 tsp of cardamom powder
• 2- large egg whites
• a small pinch of salt

Procedure:

     Step 1:

1. In a frying pan dry roast, the grated coconut over medium heat until the bottom of the pan becomes dry and, you smell the aroma of the coconut.
2. Remove the pan from the heat and allow it to cool.
   

   Step 2:

   1. In a bowl, combine the sugar, egg whites, salt and, cardamom powder.  
   2. Using a hand whisk or electric whisk, beat the sugar and yolk until foamy or until stiff peaks.
   3. Fold in the roasted coconut into prepared egg whites and mix well until combined.
   4. Scoop out the coconut batter on a baking tray lined with parchment paper and place the tray into the oven preheated at 325F for 20 to 30 minutes until the top and around the corner of the cookies were brown.
   5. Remove the tray from the oven and allow it cool on the tray for 10 minutes or so.

   Step 3:

   1. In a bowl, carefully melt the semi-sweet chocolate in the microwave oven.
   2. Dip the cookies into the melted chocolate and allow the chocolates to set, either, on the counter-top/refrigerator.
   3. Store the coconut macaroons in an airtight container. Coconut macaroons stay fresh for two weeks in the fridge or a week at room temperature. 

Summary

Recipe Name

Coconut Macaroon

Author

Swaana

Date

2020-08-07

Prep Time

10M

Cook Time

30M

Total Time

40M