Three types of chocolate melted then swirled together, finished with a sprinkle of crushed candy cane…, A rich, buttery shortbread made with finely chopped rolled oats adding a hint of nuttiness…, Wonderfully chewy butter cookies dotted with cherries, rolled oats and orange…. 2 Tbsp SMOOTH unsweetened applesauce. Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons of the mixture and arrange on prepared baking sheets at least 3 inches apart. Prepare the butter cookie dough: Place butter into the bowl of a stand mixer fitted with the paddle … See recipe note. OH! Cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely. Make these cookies and you’ll see how everyone LOVES the salted chocolate finish on these toasted coconut cookies and yes, they do taste like coconut macaroons! Every time someone new tries these cookies, I ask, “What do you love most about them?” Almost always, the answer is, “The chocolate… wait, is that salt? Stir in egg whites and vanilla; mix well. Last few suggestions: Anna’s MELT-IN-YOUR-MOUTH PECAN COOKIES or Lisa’s sparkling BUTTERY SHORTBREAD COOKIES. Set aside. Hi Sally, I’m planning on making this for my mother in law who can’t eat sugar. Grab a cookie, take a seat, and have fun exploring! (Should look like thinned out marshmallow creme.) (Takes a few minutes.) Dough is wet and sticky. Your recipes are wonderful! Combine the remaining macaroon ingredients including the coconut and the peanut butter, and then fold in the egg whites. 1. They are super chewy and the ideal cookie for any coconut lover. Your email address will not be published. With coconut?” Yet another example of why I love what I do! Ha!). Hi David, It’s likely the type of almond butter you used: the drier and thicker the almond butter, the drier the cookies taste and the less they spread. The title of this post reflects a recipe mashup, where coconut meets butter cookies, but we took the concept two steps further. Maybe I didn’t cook them long enough? Hi Ellen, I’m just seeing your comment/question now so my apologies on the delay. Add 2 Tablespoons of organic dark cocoa powder to the batter to turn this recipe into chocolate coconut macaroons. Thanks Arjun. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Hi Karen! Happy shopping! For the butter cookie dough (makes enough for 2 batches): Preheat oven to 350°F with the rack in the middle position. Line two large baking sheets with parchment paper or silicone baking mats. Add sugar and beat together until well blended and fluffy. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. In a mixing bowl, beat the egg whites and salt until stiff peaks form. Then add the desiccated … This is a pretty straightforward and easy recipe, so I’ll keep things short. You can also dunk the bottoms of the cookies in the melted chocolate like I do with my regular coconut macaroons. All in all, we couldn’t be more captivated by the results. Can you use the egg whites in a carton, or do you need to use fresh eggs? fondly ❤️ A baking grandmother from New Jersey, Hi, Can I use whole almonds with all the ingredients (Instead of almond butter) and then grind it up? Made with chopped salted peanuts and a splash of cream, these classic favourites are soft in the middle and crunchy on the outside. I’m glad they were a success for you, Renu – thank you for giving this recipe a try! As it melts, incorporate it gently with the butter using a spatula to get a glossy mixture. Your email address will not be published. Bake until lightly golden brown around the edges, about 20 minutes. Coconut Macaroons. Cut out the circles and arrange on the lined baking sheet, evenly spaced apart. How are you storing them? Place the dough onto a sheet of parchment paper. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Since making these is such a breeze, we expect you’ll be excited to make other holiday treats. Once the butter has melted, start adding the chocolate to the cannabis butter in the bowl. Flourless Almond Butter Chocolate Chip Cookies, Maple Almond Butter Chocolate Chunk Cookies (Video). Preheat oven to 325°F (163°C). Hi Sally, this looks like a lovely recipe. Add the toasted coconut and coconut extract. Will they likely still work out if I don’t have a food processor to break down the coconut? Very exciting! I appreciate you making and trusting my recipes . Blend until you get a thick and sticky mixture that holds together, with smaller, but still noticeable … In a mixing bowl, blend the softened butter with the honey until completely creamed. Followed the directions to the letter, what do you think it could be? Pre-heat oven at 370 degrees Fahrenheit for 10 minutes. Thanks! Coconut macaroons, on the other hand, are delightful little cookies made from shredded coconut held together with egg whites and sugar. I plan on trying this recipe this week . Hi Iram, you can make your own almond butter from almonds. I’ve only tested these with fresh eggs, but egg whites in a carton should be fine. Our infamous HOLIDAY FRUITCAKE recipe is certainly the finest we’ve ever tried. Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted. I followed the recipe just as it is. Have a great day and thank you so much for all of these delicious recipes!! Put-in the Sweetened Shredded Coconut and distribute evenly with the other ingredient in the mixture. It has a crunchy and crispy exterior with a chewy and sweet interior. Notify me via e-mail if anyone answers my comment. If your coconut is finely grated, don't worry about it. Danielle Kartes’ Coconut Custard Macaroons Makes about 60 cookies. I know it’s not recommended, but just curious if anyone has tried with all purpose flour? I guess the size the eggs matter here. Hi Arjun, I’m not experienced with egg free baking, so I would see if you can find a coconut macaroon recipe that’s formulated without eggs. We love them with chocolate and sea salt on top. Homemade vegan coconut macaroons that are sweet, moist, and chewy on the outside with a gorgeous toasty, golden brown color and a hint of caramel flavor which compliments the coconut … Set aside. I do have a section on my website with naturally egg free recipes though– I hope you find some to enjoy. Check on the macaroons… Or will take be too pasty? This site uses Akismet to reduce spam. Could I just use a finer coconut to begin with? We love them with chocolate and sea salt on top. Step 3: Bake … Macaroons stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week. Right photo below: 1.5 Tbsp of dough per cookie. Feel free to experiment with traditional cutters when you make these at home, or make them rectangular as we did. Microwave … They’re like a coconut cookie cloud and, depending on the recipe, there’s no cookie dough chilling required. Thanks for sharing! Make the macaroons: In a large … (Always recommended for cookies.) Add eggs one at a time, beating well … With half of the butter cookie dough in the bowl of the stand mixer, turn the mixer on low. Just click on the below links to purchase items through Amazon.com and add them to your collection. Hi. Whenever I bake these Coconut Macaroons… That said, we suggest you PIN this recipe to a favourite holiday cookies board and BOOKMARK the page. Have a great weekend. A few other helpful tips? Thank you for a new favorite! 2 large egg whites (about 1/3 C) 3/4 C sugar. Privacy Policy. The nice thing about this recipe is that you’ll have enough dough to make two batches of cookies. For crispier, lighter macaroons, increase the amount of coconut to 5 cups. I live in Florida and these cookies were great when they first came out of the oven, but the next day they were just soggy. And done right, they can taste like the irresistible, gooey Almond Joy filling on the inside with a chewy/stick caramel exterior. Set aside to cool. , I do know that! In a large bowl using a handheld or stand mixer with a whisk attachment, beat the egg whites, sugar, and vanilla extract together on high speed until creamy and thickened and the sugar has mostly dissolved, at least 4-5 minutes. Left photo below: coconut, almond flour, and almond butter pulsed together. Follow us on social media. Although we do like the finished cookies with a salted chocolate macaroon-like topping, the plain cookies are pretty tasty too. Hi Sally, Please suggest an egg substitute for folks allergic to eggs. Step 6 Tip the shredded coconut into the bowl of a food processor and blitz for 1–2 minutes, until the flakes are the size of desiccated coconut. Rich coconut butter cookies baked golden brown and brushed with chocolate and a sprinkle of kosher salt…. Two key steps in this recipe include pulsing the coconut and almond flour together in a food processor and beating the egg whites, sugar, and vanilla together until creamy and thickened. They still taste excellent! (Not like we ever need a reason to bake cookies!). Keep up the good work, you are making us Americans smile and helping us to get through a scary time in our history. Using a rubber spatula or your mixer on medium speed, fold/beat in the coconut almond mixture until combined and the coconut is evenly moistened. First, we toasted the sweetened, shredded coconut to give the cookies a nutty flavour and a light caramel colour. Ingredients (to make approx 12-15 macaroons): 50 g Margarine/Butter (we usually use Stork) 2 Eggs (medium sized) 50 g Sugar (granulated or caster) 200 g Desiccated Coconut (unsweetened) Optional Extras: A few drops of vanilla, or some lemon zest, or both. Cool completely. Using a hand whisk or an electric beater, whisk till smooth for 1 minute. With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. (We used neither this time though, and as long as you love coconut, you won’t be disappointed!) Preheat oven to 350 degrees F. Line a baking sheet with parchment. These are kosher for passover, though sticklers will want to … Chocolate chips contain stabilizers and are difficult to melt down, though I usually have luck with Ghirardelli chocolate chips. And beating the eggs to the required consistency is a must. Instructions. I’m excited to try the cookies! Your best bet is to use the almond substitution listed in the notes or skip it altogether. In a small bowl, combine the coconut, sugar, flour and salt. Thank you for the kind note, Karyn! Or you can replace with peanut butter or another nut butter if you have any. In a bowl, cream butter using a hand mixer on low speed. The instructions and mixing times would be the same. There’s nothing more rewarding or satisfying than making something that people love. Just made these today. I’m Sally, a cookbook author, photographer, and blogger. We took our first bites in the test kitchen, then stood there grinning like a bunch of tiny tots on Christmas morning! Honestly who wants to waste their time? See recipe notes for more details. See the recipe note on almond butter for details! (And… calories. In this recipe, they’re crucial. Hi Brittany, We haven’t tested this recipe with any sugar substitutes but let us know if you try it! Hi Christina! What brand almond butter do you recommend? Add in the salt, stevia, vanilla extract, and shredded coconut into the stand mixer and blend until just … Return half of the dough into the mixing bowl, and wrap up other half and refrigerate until use. Also, don’t miss our helpful links to other cookie recipes or click HERE to go to our HOLIDAY SWEET baking playlist on YouTube! For the drizzle: In a small microwave safe bowl add the chocolate chips and shortening, coconut oil, or butter. Hi Angelica, flour will dry out the cookies. In a mold (with paper cups if possible), place 1 tablespoon of the mixture on each of the cups. However, when done right, coconut macaroons are compact with chewy, moist centers. Filipino Style Coconut Macaroons are sweet confections that are made out of dried coconut strips mixed with eggs, butter and condensed milk which are baked then served like mini muffins. These coconut macaroons are just that! Learn how your comment data is processed. Melt them with 1/2 teaspoon of vegetable oil to help thin it out. Simply pulse/grind until you have smooth almond butter. The first week of every November is all about Thanksgiving Pies. Place scoops of this batter onto a parchment-lined sheet. She used to make this basic butter cookie dough, then enhanced it with different flavours, such as nuts or jam. If using chocolate chips, 1/2 cup (90g) is plenty. Add sugar, almond butter and a pinch of grated nutmeg Mix it well and add water to this mixture. The base of this recipe is actually just 2 ingredients – sweetened condensed milk and shredded coconut! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Would you rather make a gift this year for your friends and loved ones? Rather, this one is way easier. Coconut macaroons are a seriously underrated cookie. You can use a blender or a knife to give the coconut a rough chop. It sounds like they might just need a few extra minutes in the oven – an easy fix for next time! (These aren’t typically made with any type of flour, but I add almond flour to help bind the ingredients.) Remove from oven and allow to further cook on baking sheet for 2 minutes before transferring cookies to a wire rack to cool completely. Thank you! Left photo below: expect a sticky cookie dough. Place cookies onto parchment-lined baking sheet. 2-2 1/4 C unsweetened coconut. This recipe looks simply divine! Made from only 6 base ingredients, these naturally gluten free almond butter coconut macaroons are soft and moist in the centers with extra chewy edges. Could I use Skippy creamy peanut butter instead? Mix well until fully incorporated. We love the way something magical happened when we enhanced our butter cookie with coconut and chocolate. Make the macaroons. These babies are ready to go in the oven in under 10 minutes! Place a second piece of parchment on top and roll the dough out to a ¼-inch thickness. Sally, I so look forward to seeing your recipes, for me you have made baking fun and enjoyable. Adapted slightly from The Sweet Life, Desserts from Chanterelle. Before scrolling down to the recipe, click the handy photo slider at the top of this page to flip through photos of the process. I was going to swap the sugar for the correct conversion of monk fruit sweetener. Coconut macaroons are actually quite simple to make at home. In case you’d rather have a served dessert idea for your holiday get-together, try this amazing QUINCE GINGERBREAD CAKE. Click the Icon to pin this recipe to your board. Best part of all? See photo above for a visual. The batter was a little thinner than I expected so added a little more coconut and almond butter mixture. Transfer to oven and bake for 12 minutes or until edges are lightly golden. Says ( I know some can be different ) other ingredient in middle. 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