Mom's Easter Coconut Macaroon Cookies

Friday, March 29, 2013

There are many recipes for these cookies. Easter Coconut Macaroon Cookies are a cookie favorite that mom use to make every year for Easter. Some folks use condensed milk, we she never did. I have tried some of the other recipes along the way and always come back to this one. When I was a little girl, mom would make these as a treat at Easter.

Mom's Easter Coconut Macaroon Cookies




Mom's Easter Coconut Macaroon Cookies







Mom's Easter Coconut Macaroon Cookies



I could never understand why we only made these once a year because they are by far the easiest cookie to make and so delicious. I love that there aren't many ingredients.


Mom and I were absolutely  huge lovers of coconut. Sometimes she would even tint the coconut green first, let it dry and add to looks like grass. I think back in those days coconut was something of a luxury to buy back in the 1960's.


 I made these for Easter this year in her memory.  They look adorable decorated with jelly beans as she did for the grandchildren back then. Get creative, they taste like a famous candy bar.

Mom's Easter Coconut Macaroon Cookies

Mom's Easter Coconut Macaroon Cookies



Mom's Easter Coconut Macaroon Cookies



Mom's Easter Coconut Macaroon Cookies




Mom's Easter Coconut Macaroon Cookies

Heat oven to 325 degrees

4 egg whites
1/4 cup sugar
1 teaspoon vanilla
1/2 cup flour
1 cup sugar
1/4 teaspoon salt
2 1/2 cups coconut ( I put it through the food processor so it's fine)

With a heavy duty electric mixer and whip attachment,  add 4 egg whites to the bowl. adding the 1/4 sugar a little at a time and beat until stiff peaks not dry. I then add 1 drop of coconut oil flavoring or 1 teaspoon of vanilla.

In another bowl, combine 1/2 flour, 1 cup sugar, 1/4 teaspoon salt and 2- 1/2 cups of coconut shredded mix all together evenly.
Gently fold the egg whites into the flour/coconut mixture until moistened adding a little at a time. Drop by tablespoons or teaspoons full onto parchment or a silapat mat.

Bake in the preheated 325 degree hot oven until the top starts to brown. Remove to cool to a baking rack with a thin metal spatula.  You can drizzle melted chocolate add the jelly beans for a birds nest look on top when cooled or leave plain.

Created using The Recipes Generator

6 comments

  1. Our family loves macaroons! Will have to whip up a batch of these

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  2. Love, love, love macaroons and their lightness of being. Jellybeans on top would be fun but I am loving the chocolate drizzle. Your mother was right - some things are so special because you make them once a year!

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  3. I love coconut and macaroons are a favorite. I'm pinning this to try very soon. Happy Easter.

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  4. I love these gorgeous egg white cookies too.
    Happy Easter, Claudia.

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  5. I love how these macaroons are so easy to make. Happy Easter!

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  6. Very beautiful..greetings from Italy ciao Lia

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