The coconut macaroon is a very versatile cookie. It can be eaten warm or cold, by itself or drizzled in chocolate, and served at a tea party or a ball game. As such, they make the perfect homemade valentines for friends and neighbors. If you have a lot of people on your list, then you may want to double or triple this recipe. It makes about 24 cookies but they are small.
We don’t do a lot with coconut around here. Those of us that like shrimp prefer it naked rather than clothed in coconut and fried. (I’m okay with it – especially with an apricot glaze. But I can’t seem to convince any of the kidletts.) So I figured that a cookie was a good place to introduce the unique texture of coconut flakes.
For us, this wasn’t about learning a new skill it was about trying a new ingredient. I let the little ones feel the flakes in their hands. Smell it – if they wanted. The older three tasted it raw but the 4-year-old refused. Once they realized it wouldn’t kill them, they were much more open to the idea of a cookie made entirely out of coconut. (Love that I have to convince them I’m not trying to feed them poison.)
Makes about 24 cookies
Click here to print this recipe.
1 1/2 cups flaked coconut
1/3 cup sugar
2 tablespoons flour
1/8 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 teaspoon rum extract
1. Preheat the oven to 325 degrees.
2. Combine coconut, sugar, flour salt in a small bowl.
3. Add the egg whites, vanilla, and rum extract.
4. Stir until well combined.
5. Use a teaspoon to measure out a cookie ball and drop the ball onto a greased cookie sheet.
6. Bake for 18-20 minutes or until golden brown.