{"id":9452,"date":"2019-10-28T10:34:00","date_gmt":"2019-10-28T15:34:00","guid":{"rendered":"http:\/\/gw.finelimedesigns.com\/2013\/03\/ginger-coconut-macaroons-for-passover-2\/"},"modified":"2020-07-02T16:34:08","modified_gmt":"2020-07-02T21:34:08","slug":"coconut-macaroons","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/coconut-macaroons\/","title":{"rendered":"Easy Coconut Macaroons"},"content":{"rendered":"

Coconut macaroons are crispy on the outside, chewy on the inside, and have a wonderful coconut flavor. They are incredibly easy to make!<\/strong><\/p>\n

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\nYou may have had macaroons from bakeries or from a can [paid link]<\/a> (I grew up eating these), but the homemade version is amazing.<\/p>\n

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What is a Macaroon?<\/h2>\n

\"Bowl<\/p>\n

Macaroons<\/em> and macarons<\/em> are completely different! A coconut macaroon is a cookie made from coconut, egg whites, and sugar. A macaron (pronounced with a hard o<\/em>) is a delicate sandwich cookie made with meringue and almond flour. You can see them both below.
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Classic macaroons use shredded sweetened coconut [paid link]<\/a><\/strong>. However, for my recipe (inspired by the one in Alice Medrich’s book, Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies [paid link]<\/a>), I use unsweetened coconut flakes<\/strong>. The flakes give these treats more texture than your average ones.<\/p>\n

If you can’t find the unsweetened flakes, you may substitute the sweetened shredded coconut in the recipe. You can also use half shredded sweetened coconut and half unsweetened coconut flakes for a more chewy cookie.<\/p>\n

The original version of this dessert was actually an almond macaroon<\/a><\/strong>.<\/p>\n

Baking Tips<\/b><\/span>\"Making<\/p>\n

To make this recipe, heat all of the ingredients over a double boiler. You don’t need any fancy equipment to make a double boiler; you simply set a heat-safe bowl over a pot of boiling water.<\/p>\n

Be sure to regularly stir while the ingredients are heating up to ensure that everything heats evenly and the ingredients get well-combined.<\/strong><\/p>\n

\"Balls<\/p>\n

Use an ice cream scoop to make balls of the coconut mixture<\/strong>. The scoop will yield balls that are the same size, which in turn will help with even baking. Still, don’t expect them to look uniform.<\/p>\n

This dessert does not need to be refrigerated once done.<\/strong> Macaroons can even be made in advance and frozen!<\/p>\n

Recipe Variations<\/h2>\n

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Macaroons are most often flavored with vanilla extract. However, I recommend you try some other flavorings:<\/p>\n