Last year I had the BEST time participating in The Great Food Blogger Cookie Swap. I made Q’s favorite Black & White cookies for the swap and also to share with Q when he came home for R&R. The Cookie Swap is so much fun. You bake three dozen cookies and send them off to three people and in return you receive three dozen cookies from three other people (thanks for sending them to Alaska, ladies).
This year I decided to make coconut macaroons. I’ve never made them before, LOVE them and wanted to try something new. These are very basic and can easily by dipped in chocolate if you wanted something a little fancy. I was afraid with all the shipping and possible freezing (Alaska does that to things) that chocolate may not be a good choice for the swap, so I sent them bare. Along with my macaroons, I packed up a handwritten note, a business card and the recipe for the cookies!
In return for sending out my macaroons, I received delicious goodies from two other bloggers (one couldn’t do the swap): Ashton from Something Swanky and Lisa from Clawson Live. Their cookies were DELICIOUS! And it was so fun to get packages filled with cookies in the mail all the way up here!
Makes 2 dozen
Oven times may vary for baking, but make sure your macaroons are nice and golden on the top!
- 4 egg whites (from large eggs)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/4 cup sugar
- 3 cups sweetened coconut flakes
- Preheat oven to 325°F. Line two baking sheets with parchment paper.
- In the bowl of standing mixer, beat egg whites, vanilla, and salt on high speed until soft peaks form, about 2 minutes. Add the sugar and continue to beat until stiff peaks form, another 3 minutes. (You can tell the peaks are forming if you use a spatula and lift up the mixture and it stays in place, give it time!). Using a rubber spatula, gently fold the coconut flakes into the egg white mixture.
- Using a small tablespoon dough scoop, form mounds of batter and drop onto the prepared baking sheets. (I lined mine 3 across and 4 down per sheet). Bake for 22-25 minutes, until the macaroons are just turning golden. Remove to a wire rack and cool completely.
Adapted from TheKitchn.