Macaroons have a blurry history, as many old recipes do, but according to The Nibble magazine and some culinary historians, this cookie’s history can be traced back to an Italian monastery. The recipe for this meringue-like cookie, originally made with egg whites and ground almonds, evolved over time to include food colorings and various fillings as seen in the well-loved French “Macarons.” More recently in the US and the UK however, flaked coconut became available and replaced the ground almonds, making a very popular variation of a classic confection.
We paired home made eggnog, made with Captain Morgan’s Parrot Bay Coconut Rum, with these cookies and they made a perfect combination that is just right for the holidays. In looking everywhere for a recipe that wasn’t too sweet, and still let the coconut come through, I came up with this very easy recipe – a little drizzle of melted chocolate makes them extra special.
Click here for the home made eggnog recipe.
- 1 14oz bag sweetened flaked coconut
- ½ cup sugar
- 4 tbsp flour
- ¼ tsp salt
- 4 egg whites
- ½ tsp vanilla extract
- ½ tsp almond extract
- Preheat oven to 325 degrees F.
- Combine coconut, sugar, flour and salt in a large bowl.
- Stir in egg whites, vanilla extract & almond extract and combine well.
- Line a cookie sheet with parchment paper or Silpat. Use a level tablespoon to gently form balls of the mixture and place them onto the cookie sheets. Try not to “mush” the balls when forming them so they stay light and fluffy.
- Bake for 18 to 22 minutes (depending on your oven) until lightly browned. Cool completely on racks before serving.