Small-Batch Sweets: Coconut Macaroons 3 Ways

Just because the holidays are over, you don’t have to swear off the occasional treat. Coconut macaroons are one of my favorite things to bake. They are super easy to make, don’t require a big investment of time in the kitchen and are the perfect amount when you just need a bite or two.
It’s amazing how many variations there are for something with so few ingredients. All it takes for the basic recipe is coconut, egg whites, a little sugar and a dash of vanilla.
Different mixing techniques yield different cookies. A traditional macaroon is crispy on the outside and chewy on the inside, but they can also be dense and moist or light and airy like meringue. They can be flavored with citrus peel or extract, made heartier with the addition of finely chopped nuts, or dipped in chocolate for the best of both worlds.
Most macaroon recipes are naturally gluten-free, low in sugar and low in fat so everyone can enjoy them. Try one of these macaroon recipes today and let us know which is your favorite.

Traditional Macaroons Recipe

1. Mix together 1 large egg white, 1 tablespoon sugar, ½ teaspoon vanilla and a pinch of salt. Stir in ¾ cup sweetened flaked coconut.
2. Tear off a 9 x 12 piece of aluminum foil. Butter and flour the foil and place on a baking sheet. Drop the coconut mixture into four equal mounds onto the foil, leaving room in between each cookie.
3. Bake in a 300 degree oven for 20 to 25 minutes until the cookies are set. The tops will still be quite pale. Carefully lift the foil and remove onto a rack to cool. When cool,  gently peel the cookies off the foil. Decorate with chocolate if desired.
This recipe yields four large macaroons.

Swedish Macaroons Recipe

The Swedish version uses the whole egg, not just the white. Lemon extract gives these macaroons a nice zing.

1. In a glass bowl, slightly beat one whole egg.  Add 1 tablespoon of sugar and ½ teaspoon lemon extract and mix. Stir in 1 cup of sweetened flaked coconut. Let stand for five minutes and then stir again.
2. Drop by a heaping teaspoon full onto a well-greased cookie sheet and bake in a 350 degree oven for 15 minutes or until golden. A bigger cookie will need longer baking.
This recipe yields ½ dozen two-bite cookies.

Chocolate Macaroons Recipe

1. Melt 3 ounces of semi-sweet chocolate in a microwave safe glass bowl for 2 minutes and stir until smooth, shiny and completely melted. Cool slightly. Mix in ½ cup of sweetened flaked coconut and ¼ cup of finely chopped walnuts.
2. In a small glass bowl, beat 1 egg white with a dash of salt until soft peaks form. Gradually add 2 tablespoons of sugar and beat until egg whites form stiff peaks. Gently fold into the chocolate mixture.

3. Drop by teaspoonfuls onto a parchment lined baking sheet. Bake at 325 degrees for 18 minutes. Remove to wire rack to cool.
This recipe yields ½ dozen two-bite cookies.
Do you have your own special macaroon recipe? What version do you love? —Karen