Chewy Coconut Cookies
I am the only macaroon fan in my household. It makes it hard for me to get my fill of one of my favorite cookies. But I was heading out of town to meet up with some sorority sisters for football, tailgating and lots of gabbing. I baked up a batch of brownies, a pumpkin roll with cream cheese filling and I needed a 3rd treat to share. Three’s a charm, ya know. I’d had my eye on this Alice Medrich recipe for a while, so decided to bake up some classic macaroons.
BEST Classic Macaroon Recipe
I will never make macaroons with a can of sweetened condensed milk again. This is the ultimate recipe…sweet, moist, chewy…just spectacular!!! One of my local foodie friends proclaimed these the best macaroons she’d ever eaten. Go ahead, coconut lovers…give this recipe a try!
This classic macaroon recipe from Alice Medrich is the best you’ll ever make!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 cookies 1x
- Category: Dessert, Cookies
- Method: Heating, Mixing, Baking
- Cuisine: American
- 4 egg whites
- 3 cups sweetened coconut (like Baker’s Angel Flake )
- 3/4 cup sugar
- 2 teaspoons vanilla
- 1/4 teaspoon salt
- Line two baking sheets with parchment. Set aside.
- Fill skillet halfway with water and bring to a simmer. In heatproof bowl, combine all ingredients and place bowl into skillet. Cook, stirring frequently for about 5 minutes, till mixture thickens and becomes opaque. Remove bowl from water and let cool for about 30 minutes.
- Preheat oven to 350º. Scoop out about 2 tablespoons of batter (I used a large cookie scoop) and place about 2 inches apart on baking sheets. Bake for about 5 minutes, then decrease oven temperature to 325º and bake till cookies are lightly browned with some darker edges, 10-15 more minutes.