Nothing brings back memories like the warm, sweet aroma of Grandma’s Coconut Macaroons fresh from the oven. These golden, chewy treats are simple yet packed with the tropical flavor of coconut, complemented by a crisp wafer base. Perfect for holidays, special occasions, or as an everyday indulgence, this recipe is a treasure from the past that’s easy to recreate and guaranteed to please.
Ingredients:
- 4 egg whites (from medium-sized eggs)
- 200 g coconut flakes
- 170 g sugar
- 40 small wafers
Instructions:
- Prepare the Egg Whites: Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- Mix the Macaroon Batter: Gradually add the sugar to the beaten egg whites, continuing to whisk until the mixture is glossy. Gently fold in the coconut flakes using a spatula, being careful not to deflate the egg whites.
- Shape the Macaroons: Place the small wafers on the prepared baking sheet, spaced evenly. Using a spoon or piping bag, scoop small mounds of the coconut mixture onto each wafer.
- Bake the Macaroons: Bake in the preheated oven for 15–20 minutes or until the macaroons are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy and Store: After the macaroons have cooled, they’re ready to be savored. Keep them in an airtight container to preserve their freshness.
Conclusion:
Grandma’s Coconut Macaroons are a timeless treat that captures the essence of home baking. With their golden crust, chewy interior, and crispy wafer base, these macaroons are a delightful blend of textures and flavors. Whether you’re making them for a family gathering or a quiet moment of indulgence, this recipe is sure to become a favorite in your kitchen too.
Grandma’s Coconut Macaroons: A Timeless Delight
Ingredients
- 4 egg whites from medium-sized eggs
- 200 g coconut flakes
- 170 g sugar
- 40 small wafers
Instructions
- Prepare the Egg Whites: Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- Mix the Macaroon Batter: Gradually add the sugar to the beaten egg whites, continuing to whisk until the mixture is glossy. Gently fold in the coconut flakes using a spatula, being careful not to deflate the egg whites.
- Shape the Macaroons: Place the small wafers on the prepared baking sheet, spaced evenly. Using a spoon or piping bag, scoop small mounds of the coconut mixture onto each wafer.
- Bake the Macaroons: Bake in the preheated oven for 15–20 minutes or until the macaroons are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- Enjoy and Store: After the macaroons have cooled, they’re ready to be savored. Keep them in an airtight container to preserve their freshness.