Mom's Easter Coconut Macaroon Cookies
There are many recipes for these cookies. Easter Coconut Macaroon Cookies are a cookie favorite that mom use to make every year for Easter. Some folks use condensed milk, we she never did. I have tried some of the other recipes along the way and always come back to this one. When I was a little girl, mom would make these as a treat at Easter.
I could never understand why we only made these once a year because they are by far the easiest cookie to make and so delicious. I love that there aren't many ingredients.
Mom and I were absolutely huge lovers of coconut. Sometimes she would even tint the coconut green first, let it dry and add to looks like grass. I think back in those days coconut was something of a luxury to buy back in the 1960's.
I made these for Easter this year in her memory. They look adorable decorated with jelly beans as she did for the grandchildren back then. Get creative, they taste like a famous candy bar.
Heat oven to 325 degrees
4 egg whites
1/4 cup sugar
1 teaspoon vanilla
1/2 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cups coconut ( I put it through the food processor so it's fine)
With a heavy duty electric mixer and whip attachment, add 4 egg whites to the bowl. adding the 1/4 sugar a little at a time and beat until stiff peaks not dry. I then add 1 drop of coconut oil flavoring or 1 teaspoon of vanilla.
In another bowl, combine 1/2 flour, 1 cup sugar, 1/4 teaspoon salt and 2- 1/2 cups of coconut shredded mix all together evenly.
Gently fold the egg whites into the flour/coconut mixture until moistened adding a little at a time. Drop by tablespoons or teaspoons full onto parchment or a silapat mat.
Bake in the preheated 325 degree hot oven until the top starts to brown. Remove to cool to a baking rack with a thin metal spatula. You can drizzle melted chocolate add the jelly beans for a birds nest look on top when cooled or leave plain.
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