Coconut Macaroons

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
10 to 12 macaroons
Level:
Easy

Ingredients
  • 1 large egg
  • 1 large egg white
  • 1 1/2 teaspoons dark rum
  • 1 teaspoon vanilla extract
  • Pinch kosher salt
  • 2 1/4 cups desiccated coconut
Directions
  • Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)

  • Lightly whisk the egg and egg white in a medium bowl until a bit frothy. Whisk in the rum and vanilla. Using a rubber spatula, fold in the coconut.

  • Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one. Bake until the edges are golden and crispy, about 10 minutes. Cool, then use a small offset spatula to remove them from the baking sheet. The macaroons will keep in an airtight container for 5 days.

  • Photo by Scott Suchman

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Coconut Margarita

    Recipe courtesy of Sandra Lee