Strawberry Coconut Macaroons.
These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.
Thank you so, so much for all of the kind birthday wishes! You have no idea how much it means to me to read through each and every one on my blog and all of my social medias. We went out to a wine bar for dinner and since it was mid-week, we are having a big 30th birthday party celebration next weekend. I have 4 out of town friends staying with me, so expect a lot of fun entertaining recipes soon!
Here’s a summery treat I made a few days ago. Strawberries were on major sale because of the memorial day holiday and I’ve had an abundance of shredded coconut in my pantry from candy addiction recipe testing. Threw the two together and voila!
Well, there was a little recipe testing and a lot of taste testing involved.
Aren’t these gorgeous?! The specks of pink!
I don’t think you know how simple coconut macaroons are. Read: the easiest cookie I’ve ever made. We’re talking 5 ingredients, 2 bowls, a mixer, and a spatula. Add the strawberries and you’ve got 6 ingredients. I’m coining these macaroons the “make it in your sleep cookies.” Ah! Dangerous.
Ok, so yes. They’re very simple to prepare. But I do admit that it’s a little tough to get the proper ratio of ingredients in order for coconut macaroons to work. By “work” I mean: moist interiors, slightly toasted exteriors, maximum coconut flavor, not overly sweet, and supremely chewy. I love coconut macaroons that have an unbeatable melt-in-your-mouth quality, so I carefully crafted a basic macaroon recipe that works. I posted it on my blog a couple years ago. And it’s been my favorite ever since!
All we’re doing today is adding strawberries. By the way, I’m now officially obsessed with the combination of coconut and strawberries.
I have two coconut macaroon tips for ya:
(1) Once you mix together the the coconut (the main ingredient), the egg whites (the binder), the sugar (also a binder), the vanilla and almond extracts (flavor!)– let these 5 ingredients sit for around 30 minutes. This allows the coconut to soak up some of the egg white/sugar liquid and prevents the cookies from over-spreading in the oven.
(2) Make sure those strawberries are dry before folding them into the coconut mixture. Chop them up nice and fine, then blot them dry with a towel. Wet strawberries will produce more liquid in the cookie as it bakes, thus resulting in over-spread. Also, wet strawberries may tint your coconut macaroons pink. But not like we care about that!
Because pink cookies. ♥
Try dipping the bottoms into dark chocolate. Omg.
Oh! And GUESS WHAT. There is no flour in these strawberry coconut macaroons! And that’s another addition to my gluten free archive.
Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥
Strawberry Coconut Macaroons
These strawberry coconut macaroons are moist and chewy on the inside and slightly crisp around the edges. Add a little something extra (and pink!) with fresh strawberries.
Ingredients:
- 4 large Eggland's Best egg whites
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional-- but adds great flavor!)
- 4 and 3/4 cups (370g) sweetened shredded coconut (a little less than one 14-ounce package)1
- heaping 1/2 cup diced strawberries
Directions:
- Preheat oven to 325°F (162°C). Line two baking sheets with parchment paper or silicone baking mats. Use an oven thermometer to test your oven temperature. The degree point must be precise.
- In a large bowl using a handheld or stand mixer with paddle attachment, beat the egg whites, sugar, and vanilla together on medium-high speed until foamy and the sugar is mostly dissolved - at least 2 minutes. Fold in the coconut, making sure the coconut is evenly moistened. The mixture will be wet and sticky. Cover the mixture tightly with plastic wrap and allow to sit covered in the refrigerator for 30 minutes so the coconut can absorb some of the liquid. Meanwhile, pat your diced strawberries dry with a paper towel. You don't want them too wet. Gently fold the strawberries into the coconut mixture.
- Using a large cookie scoop, scoop 2 Tablespoons of the mixture and place onto prepared baking sheet - at least 2 inches apart. Make sure the mounds are very compact and neat, as pictured above.
- Bake until lightly golden brown, about 20-22 minutes. Make sure to rotate the pan to ensure even baking. Otherwise some tops may burn. Allow to cool completely on the baking sheets before enjoying. Cover leftover macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.
- Make ahead tip: For longer storage, these macaroons freeze well, up to 2 months. Thaw overnight in the refrigerator before enjoying. You can prepare this recipe through step 2 and allow the coconut mixture to sit in the refrigerator for up to 2 days before continuing with step 3.
Recipe Notes:
- If looking to use unsweetened coconut, adjust the sugar in the recipe to taste. Keep in mind that sugar helps bind the cookies together as they bake, reducing spread.
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I have a nearly identical coconut macaroon recipe in my 1st cookbook that uses a little flour and less coconut than today’s recipe. I find them a little more dense, but equal in chew and flavor! I flavor them with orange zest and drizzle them with semi-sweet chocolate. Try them!
You might also love my Cashew Coconut Snack Bars.
Eggland’s Best provided me with eggs to bring you this recipe.
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