Coconut Macaroons or “cocadas” are so classic, but at least for me, they are a grown-up discovery. I grew up hating coconut, I do not know why, but now as an adult and thanks to the Piña Coladas I reconciled with the flavor. And I enjoy these delicious cookies often.
Coconut Macaroons are very fast and easy to make. If you keep them a couple of days, they start losing some crunch, so I re-heat them in the toaster oven for a few minutes (3-5) and they come back as freshly made.
Recipe originally published in September 2011.
This recipe is excellent to get rid of all the whites that you collect when you make a Chilean Thousand Layers Cake.
for about 30 cookies
- 4 egg whites (125 ml / 1/2 cups)
- 250 grams of sugar
- 1/4 teaspoon of salt
- 1 tablespoon of honey
- 175 grams of grated coconut
- 35 grams of all-purpose flour
- 1/2 teaspoon vanilla
- In a medium saucepan, combine the egg whites, sugar, salt, honey, coconut, flour and vanilla. Cook over medium-low heat stirring, when the bottom begins to bubble and sound (like a whistle) is ready, transfer to a bowl and let cool about 10 minutes.
- Preheat the oven to 350F or 180C.
- Prepare a baking sheet with parchment paper or a silpat.
- Scoop balls of about 3cm. each and place them in the prepared baking sheet, they almost don’t grow in the oven so they can be put close together.
- Bake until very golden, almost on the verge of burning, about 20 minutes. Allow to cool in the pan.
- Serve, can be stored in an airtight container for up to 3 days.
Recipe translated and adapted from Ready for Dessert by David Lebovitz.