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Coconut Macaroons
Coconut Macaroons

Before you jump to Coconut Macaroons recipe, you may want to read this short interesting healthy tips about How to Improve Your Mood with Food.

Many of us think that comfort foods are not good for us and that we ought to stay away from them. Sometimes, if your comfort food is essentially candy or other junk foods, this is true. Otherwise, comfort foods could be extremely nutritious and good for you. There are a number of foods that actually can boost your moods when you consume them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Put together a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is possible since these foods are high in magnesium which raises your production of serotonin. Serotonin is a feel-good chemical substance that directs the brain how to feel at any given moment. The more you have of it, the more pleasant you will feel. Not just that, nuts, specifically, are a great source of protein.

As you can see, you don’t need to eat junk food or foods that are bad for you to feel better! Try a few of these tips instead.

We hope you got benefit from reading it, now let’s go back to coconut macaroons recipe. You can have coconut macaroons using 8 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Coconut Macaroons:
  1. You need 4 - 5 cups coconut sweetened , shredded (Preferably toasted)
  2. Use 4 egg whites large
  3. Prepare 1/2 cup sugar
  4. You need 1 teaspoon vanilla
  5. You need 1/2 teaspoon almond extract (Optional)
  6. Take 1/4 teaspoon salt
  7. Prepare Almonds (Optional)
  8. You need Raisins (Optional)
Instructions to make Coconut Macaroons:
  1. Place the oven rack in the bottom third of the oven and preheat to 350°F.
  2. Toast the coconut (optional) for a deeper coconut flavor and extra-crispy macaroons.
  3. Whisk the egg whites in a standing mixer/with a handbeater until they hold soft peaks, then gradually add the sugar until it holds stiff peaks.
  4. Whisk in the vanilla and salt, then fold in the shredded coconut by hand until the coconut is moistened. You can also add raisins to the mixture if you want.
  5. Line the baking tray with a parchment paper. Shape the coconut mixture into small balls about 1 1/2-inches in diameter, using your hands. Alternatively, you can also use a cookie dough scoop. Space them an inch or so apart on the baking sheet. You could also press 1 almond on top of each coconut mound before they go into the oven.
  6. Bake the macaroons for 15-20 minutes until golden,
  7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
  8. Once baked, drizzle with some chocolate.

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