A good coconut macaroon is crunchy on the outside and chewy in the middle, making it the perfect tea time snack. It has a wonderful coconut flavor and is also gluten free. This makes for a great gift during the holiday season as it sticks to the traditional flavors of a coconut laddoo but with a modern twist. All you need is some shredded coconut in your pantry along with sugar and eggs to make these delicious treats in under an hour.
With the holidays just around the corner, it’s a good time to start thinking of a few gifts that you can carry when you go over to someone’s home for dinner or drinks. We are used to receiving innumerable boxes of traditional sweets or dry fruits which ends up in a pile in the far corner of our homes while we try to figure out a way to distribute it among family or friends. So, it’s always nice to get something unique which is not too indulgent but satisfies your sweet tooth at the same time. A box of coconut macaroons is the answer for a celebratory treat that has great flavor without being too rich or heavy.
We started with toasting our shredded coconut in the oven for fifteen minutes for a deeper coconut flavor and then folding it with the egg white mixture. We formed little balls with an ice cream scooper and baked for around twenty minutes till the exterior turned into golden brown. The recipe we have provided below is pretty versatile, add an extra cup of coconut for a deeper flavor or add an extra egg white for macaroons that are more like meringues. You can tweak this recipe in a variety of ways by adding chocolate, dried fruits or nuts, or drizzling it with dark chocolate once baked and cooled. We also recommend grinding some raspberries with the coconut for a truly tropical cookie bursting with flavor.
Pack them in a pretty jar with a thoughtful note and we guarantee it won’t get lost under the pile of sweets and dry fruits. Or just brew a nice cup of tea and enjoy them by yourself. You deserve it.
4 cups sweetened, shredded coconut
5 egg whites
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt