Stop right there. You know the best part of a macaroon is the crispy brown edges. So why do we scoop and stack the coconut, preventing the browning process? When we scoop, the only pieces of coconut that become toasty are the stray pieces that survive compaction by cookie scoop. That is not enough! I need more toasty bits in my life!
I smashed my macaroons flat on the baking sheet before baking, and now, I won’t do it any other way. You’ve got me: I’m a former scooper. I’ve done it. Twice. Not any longer. Flat macaroons maximize the toasted coconut flavor and crispiness. Yes, they are still chewy in the middle. They’re pretty much perfect. They don’t need a drizzle of chocolate, but why not?
I have a friend (yo, Martin!) that makes these cookies gluten-free by simply leaving out the flour or substituting potato starch. While I haven’t tried that, the amount of flour is so low in these cookies, I think you’re free to experiment. Run free, my child.
Need an easy cookie for Easter? These are especially cute when dyed fun pastel colors. Check out my pink macaroons dipped in white chocolate:
As cute as they are, you will never again catch me scooping coconut mounds for macaroons. Flat is where it’s at!
I should have flipped a cookie over and taken a photo of its butt, because they’re nice and toasty. I want toasty buns like these cookies. Where is the sun? Hello, Spring? Are you listening? The world is ready for you.
I hope I have forever changed your macaroon recipe. Smash ’em flat! Maximize the crisp!
- 1 cup sweetened flaked coconut
- 3 tablespoons sugar
- 1 tablespoon flour
- pinch of salt
- 1 large egg white (1⅛ ounces)
- ¼ teaspoon almond extract
- ½ cup semisweet chocolate chips (optional)
- 1 teaspoon oil (for chocolate, if using)
- Preheat the oven to 350, and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine the coconut, sugar, flour and salt. Stir well.
- Add the egg white and almond extract and stir very well, until no dry patches remain.
- Divide the dough in half with your eye, and then scoop ⅓ of each half onto the baking sheet (to equal 6 cookies total). Using your fingers, press the cookies flat. The flatter, the better.
- Place the cookie sheet in the oven, then turn the heat down to 325. Bake for 23-25 minutes. Do not be afraid of darn brown edges!
- Let cookies cool on sheet for 1 minute, then move to a rack to cool completely.
- If dunking in chocolate: Before serving, melt the chocolate and oil in a double boiler until smooth. Dip the cookies in the chocolate, and serve.