Mama's Macaroons Print E-mail

From my RV kitchen

Ask my friends and they'll tell you - dinner at my RV is delicious...but bring the dessert. I consider baking an exact science and myself a mad-scientist. A handful of this, a drop or two of that, why not toss in (fill in the blank). Works great in 'cooking' but baking, no. So I try to keep it simple but still tasty. Enter my mama's coconut macaroons. The perfect mix of moist and chewy inside, crispy-crusty around the edges, sweet but not too sweet, and beautifully brown on top, these RV Cooking Show Mama's Macaroons might just make your "best-baked" list.


2 egg whites (save the yolks for cesar salad dressing, perhaps?)
3/4 c sugar - I use extra fine granulated sugar - measures the same but dissolves better than regular sugar
salt - just a pinch
1 t of real vanilla extract (you can substitute almond extract in place of the vanilla or mix the two to equal a teaspoon)
1/4 c flour
2 1/2 heaping cups of coconut

Optional: high-quality chocolate - about one bar


Preheat the oven to 325. Line a cookie sheet with foil or use an unlined pizza stone. In a medium bowl whip egg whites, sugar, salt, and vanilla. Add flour and mix well. Blend in coconut with a spatula. Drop by teaspoonfuls onto cookie sheet or stone - about an inch apart - being careful to not make them too big - just about a silver-dollar size.

Bake 15-20 minutes or until the top is toasty brown and the edges look crispy.

Remove from the oven and immediately remove the macaroons from the cookie sheet or stone and cool on a wire rack.  

Optional: Melt the chocolate in your microwave or in a small saucepan on low. Drizzle over completely cooled macaroons.

Additional tips

I've baked these macaroons in my RV oven as well as my toaster oven - both with good results. Just remember, you'll need to bake more "batches" in the smaller toaster oven.

These cookies make a fast and delicious gift...if you can resist eating them first!!


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