Lighter Coconut Macaroons Recipes

Steps:

• In a small bowl, combine the coconut, sugar, flour and salt. Add egg whites and vanilla; mix well., Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 325° for 18-20 minutes or until golden brown. Cool on a wire rack.

Steps:

• Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil.
• In a large bowl, stir together the flour, coconut and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.
• Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Steps:

• Preheat oven to 325.
• Grease a large cookie sheet.
• Whisk egg whites in bowl until frothy, then stir in almond extract.
• Mix together coconut, sugar, flour and salt.
• Gently stir egg mixture into coconut mixture to form a batter.
• Drop tablespoons of dough 1 1/2 inches apart onto prepared cookie sheet.
• Bake until edges start to brown, 18 to 20 minutes.
• Transfer to wire rack to cool, about 15 minutes.

Steps:

• Preheat oven to 350 degrees Fahrenheit (180 Celsius). Line a cookie sheet with parchment paper.
• In a large bowl, combine coconut, sweetened condensed milk, vanilla, and lemon juice.
• In a medium bowl, beat egg white and salt with electric mixer until it holds soft peaks.
• Fold whipped whites into coconut mixture.
• Using a teaspoon, drop small mounds of mixture, measuring about 1 1/2 inches (3.81 cm) in diameter, about 1 1/4 inches (3.18 cm) apart on the prepared sheet.
• With slightly wet fingertips, pinch the mounds to make them slightly narrower and taller, about 1 inch (2.54 cm) tall with a slightly pinched top.
• Bake for 15-17 minutes, rotating the sheet from back to front after 10 minutes.
• (Some coconut shreds on top will be dark brown.) Slide the parchment off the cookie sheet and onto a wire rack.
• After 10 minutes of cooling, remove the macaroons from the parchment with a thin metal spatula, and place them directly on the wire rack to finish cooling.