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
Georgia @ The Comfort of Cooking says
These are so lovely, and I bet SO delicious! Thanks for sharing, Cristina!
Stephie @ Eat Your Heart Out says
I know someone who will love these just because they're pink.
{hint: it's my mother}
Love coconut macaroons. Best cookies ever!
claire @ the realistic nutritionist says
SO cute!!! And so much easier to make then macarons! haha :)
cakewhiz says
These are adorable!!! love the pink :D
Noble Pig - Cathy says
These are like the cutest things ever! Love!
Jolene (www.everydayfoodie.ca) says
Pretty!! I love Valentine's day :-)
Stefanie@ Sarcastic Cooking says
I would have thought these were a lot more complicated to make. When I was doing a juice cleanse at the end of the day I got to have a cashew milk and a macaroon. Granted it wasn't as awesome and luscious as these, but still I fell in love with that coconut flavor. These might just be a V-Day gift for myself.
Becca - Cookie Jar Treats says
Aww, these are so pretty. I thought you had actually put some strawberries into the macaroons. I'm not even sure is strawberry and coconut go together, do they? Well either way I would probably keep these all to myself if I made them.
Baking Serendipity says
These are adorable! I'd love the pop of pink all year long!
Christine (The Raw Project) says
This look perfect, so cute and colorful!