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!
Best Macaroons
Everyone will love these delicious coconut cookies drizzled in chocolate!
Ingredients
- 1 cup sweetened flaked coconut
- 3 tablespoons sugar
- 1 tablespoon flour
- pinch of salt
- 1 large egg white (1 ⅛ ounces)
- ¼ teaspoon almond extract
- ½ cup semisweet chocolate chips (optional)
- 1 teaspoon oil (for chocolate, if using)
Instructions
- 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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 183Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 76mgCarbohydrates: 24gFiber: 2gSugar: 19gProtein: 2g
Adri says
I'm with you. Crispy edges rock! I adore macaroons. Thanks for this one!
Erika says
Bahaha you are hilarious! Maybe I'm weird, but I actually love the doughy part of scooped macaroons too...so I'd have to be the pain in the &** lady who makes two kinds. So I can eat both kinds. Because the toasty edges are calling to me.
Christin@SpicySouthernKitchen says
I've never made macaroons before, but I totally need to. Use to hate coconut but now I'm in love! Flattened macaroons will be first up :)
Karen says
I'd love to make these, but am a Celiac--can a gluten-free flour be substituted in this recipe?
Christina Lane says
Yes, ma'am! In the third paragraph of this post, I mentioned that my friend Martin makes these cookies gluten free all the time. He either leaves out the flour all together, or he subs potato starch or almond flour. Best of luck! :)
Rachel @the dessert chronicles says
LOVE the idea of smashing them! These are totally making me drool. That chocolate drizzle is heavenly!
Carolyn morgan says
Can these amazing looking cookies be made with unsweetened coconut flakes?
Christina Lane says
Hi Carolyn! I'm not sure..I haven't made them that way. Do you have the big chips of coconut or the shreds? I think they might burn. But you could certainly try it. Add extra sugar to make up for it? Best of luck! And let me know :)
vicki says
I thought it was recommended to let the "dough" harden first after dropping it onto the baking sheet before baking it?
Christina Lane says
Hi Vicki, that is true for macarons. These are macaroons. Macarons are french cookies made of egg whites, sugar, and almond flour. Macaroons are just basic coconut cookies. I have a French macaron recipe on my site here: https://www.dessertfortwo.com/2011/05/french-macarons-with-nutella/
enjoy!
Christina
Traci b says
Just made these and you are soooooo right! I'm glad I flattened them. Plan to incorporate caramel next time along with some dark chocolate and get a little girly scout situation going!
Christina Lane says
Oh my! Your caramel variation sounds EXCELLENT! Thanks for letting me know, Traci! :)
Tanya says
Is it ok to use something other than almond extract, like vanilla instead?
Christina Lane says
Sure thing! :)
Ashley says
Saving the day as always! Thanks!!!