Coconut lovers rejoice! This foolproof 5 ingredient, one bowl, coconut macaroon is fast, easy and simply delicious. Before you can sing through Jingle Bells, you’ll have a tasty batch of these ready! With a nice chewey texture, this cookie is pretty much all coconut with a bit of egg white as a binder. Macaroons are a nice change from all the chocolate, gingerbread and sugar cookie offerings during the holidays and quite popular. For a fancier presentation, the top can be dipped in a smidgen of melted dark chocolate. At holiday time I make them in smaller 2-bite sizes. Because the cookies are shaped like miniature haystacks, I always think of Claude Monet’s famous paintings when baking these!
2 1/2 c sweetened shredded coconut
1/2 c sugar
2 large egg whites
1 t vanilla
pinch of salt
Method: Preheat oven to 350 F. Line a baking sheet with parchment. Mix all ingredients in a bowl until combined. Working with moistened fingers, measure an inch-sized teaspoon of batter and form haystack-shaped mounds on your baking sheet, about an inch apart. Bake at 350 F 15 to 20 minutes until golden. Cool on the baking sheet. Use a spatula to remove them once cool as they will be soft. Can be frozen up to 3 months. If dipping in chocolate, melt 2 oz of dark chocolate and dip the top of the cookie in chocolate.