Next up on the month-long countdown to Valentine's Day: festive pink macaroons.
These little coconut cookies look a bit unassuming. If you think coconut macaroons are just globs of shredded coconut held together with some stuff and taste plain like coconut, I have to say you're wrong. As the coconut bakes in the oven, the edges get crispy and buttery. My macaroon recipe calls for almond extract, which makes these little chewy cookies with crispy edges taste like candy. A coconut truffle of sorts. Once dipped in white chocolate, they are not only delicious, they are festive for Valentine's Day. I added one drop (seriously, just ONE) of red food coloring and they became a pretty pink.
You can put them in a cute treat bag and tie them up with pink ribbon, and then give them to your sweetie. If you're wise, you should choose a treat bag that holds only 4 cookies, and eat the remaining 2 cookies for yourself. Not that I speak from experience...
I shaped my cookies into little pyramids, but I've also made them round before. It's up to you. Next time, I think I'll make them flat to maximize the crispy brown cookie bottom edges.
My coconutty Valetines, this one is for you.
Coconut Macaroons
Small batch of coconut macaroons, dyed pink for Valentine's Day cookies.
Ingredients
- 1 cup sweetened coconut flakes
- 3 tablespoons sugar
- 1 tablespoon flour
- pinch of salt
- 1 large egg white (1 ⅛ ounces)
- ¼ teaspoon almond extract
- 1 drop red food coloring
- 2 ounces white chocolate
Instructions
- Preheat the oven to 350°.
- In a medium bowl, stir together all ingredients (except white chocolate). Use a large spoon to scoop 6 cookies onto a baking sheet lined with parchment paper. Do not compact the cookies or the toasty edges will not form. Scoop them loosely.
- Transfer the baking sheet to the oven and turn it down to 325°. Bake for 25 minutes. Let cool completely.
- If you would like to dip the cookies in chocolate, melt the chocolate in the microwave on short pulses. Pour the melted chocolate into a small bowl and dip half of each cookie in the chocolate. Let chocolate dry before serving.
Notes
The food coloring is optional--they're pretty without it, too.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 157Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 83mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 2g
Katrina @ In Katrina's Kitchen says
These are all kinds of cute!! I heart coconut
Erin@LawStudentsWife says
What pretty little love bites! I'm such a fan of macaroons, and you described their crunchy, wonderful edges to a T. Another winning Valentine's recipe Christina!
a farmer in the dell says
I love everything about these guys! Suer cute and festive!
Stephanie @ Girl Versus Dough says
These are adorable! I love anything coconut and I ESPECIALLY love it if it's dipped in white chocolate. :)
Kimby | a little lunch says
A coconut "toast" to you, too, my dear! :)
Amanda @ Once Upon a Recipe says
So pretty and very tasty too, I'm sure. I kind of hate Valentine's day, but I like cute pink treats!
Paula says
I love how you fancied up these macaroons. Very pretty!
Shannon says
Do you put the egg white is as liquid, not beaten? And did you put the food coloring in before baking? Looks yummy!
Christina says
Yes, Shannon, just as a liquid. No instructions on beating, nor does it call for beaten eggs. The food coloring goes in when it says 'mix together all ingredients except white chocolate.' Happy baking! :)
Megan says
I'm in love with these in every possible way. What a FUN and absolutely lovely Valentine's day idea. I could eat a boat load of these - but 6 will be kinder to my waistline ;)
Steph says
So scrumptious and perfect for a day of love