Coconut Macaroons
Sometimes you need a freshly baked cookie. I mean really need one. The trouble is, you don’t always have the time required to make one. There’s butter that needs to be brought to room temperature and dough that needs to be chilled before baking. I love to bake, but there are times when I need a recipe that doesn’t require pre-planning or the better part of my day in order to make it on to our dinner table.
These coconut macaroons are one of those recipes. These cookies taste delicious, look fantastic, and go from raw ingredients to warm cookies fresh from the oven in less than 30 minutes.
A cookie that takes less time to make means that I have more time to enjoy them with my family. Brew a pot of coffee or a teapot full of tea, call everyone to the kitchen, and prepare to enjoy these toasted little coconut morsels. We always do.
Coconut Macaroons
Ingredients
- 7 ounces sweetened coconut
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon sea salt
- 1 large egg
- 2 Tablespoons All-purpose flour
Instructions
- Preheat oven to 325 degrees Fahrenheit. Line two baking sheets with nonstick liners or parchment paper. Set aside while the cookie batter is prepared.
- In a large bowl, combine coconut, sugar, vanilla, salt, and egg. Mix until thoroughly combined and evenly moist. Add flour and stir just until the flour has been incorporated. Do not overmix.
- Drop batter by rounded Tablespoons onto prepared cookie sheets. Bake 16-20 minutes or until the top of the macaroons are lightly browned. Remove from oven and allow to cool. Serve and enjoy.