I’m pretty stoked about today’s recipe and I couldn’t wait to share it with you. Michelle picked out today’s recipe, which is for Coconut Macaroons and let me tell you she picked a good one!! I am not kidding you, bu these are the best Coconut Macaroon cookies I have ever had!!!
Of course I changed up the recipe because I tried to follow the one in the cookbook and it just didn’t work for me. I made the batter 3 times and as they say the 3rd time is a charm! I don’t know if it is me or if it’s the cookbook but the recipes just never turn out for me. The original recipe called for 1/3 cup butter, which I omitted. Adding the butter made the batter super runny. Plus she had egg replacement and to be honest I am not sure what that is, so I decided to use egg whites. She also asked for sweetened coconut and to drizzle bitter-sweet chocolate on top, which I decided not to do. Your probably wondering where did this recipe come from? Well, I adapted her recipe into what I know about cookies. I made macaroons before so I took what I remember and adapted it into this recipe!
In the Skinny Bitch Cookbook the cookies also seemed really sweet. Besides sweetened coconut she also used 1 cup of sugar, plus the chocolate on top. I love a sweet cookie, but believe me I found these cookies to be sweet enough!! There really sweet!! But a good sweet! A big cup of milk would go perfect with them!! I used 1/2 cup of sugar and reduced fat unsweetened coconut. Plus I added a pinch of vanilla extract, I love vanilla and 2 tablespoons of cake flour to make it more puffy. Perfect!! These cookies are slightly crispy on the outside, and soft and chewy on the inside. They are to me the perfect cookie. However I maybe bias because I am a huge fan of coconut. But then again, I think my Husband really liked them because as I type this he has gotten up three times to grab a cookie!!!
These cookies are super easy to make!! It will take you about 5 minutes to whip it together and 15 minutes to bake. All I did was add egg whites, sugar and vanilla in a bowl. Stirred in the coconut, then added the cake flour and salt. Mixed it all together and placed on my baking sheet and baked. Easy peasy!! You could always top them with a drizzle of chocolate, but honestly when you take one bite of the cookie, you won’t want to add anymore to it! As you can see from the pictures I had all intentions of topping with chocolate, but I didn’t feel the need too!
- Serves: 16 Cookies
- Serving size: 1 Cookie
- 2 egg whites
- ½ cup sugar
- ½ tsp. vanilla
- 1 cup coconut, unsweetened, shredded, reduced fat
- 2 Tbsp. cake flour
- ¼ tsp. salt
- Preheat oven to 350 F
- Line a baking sheet with parchment paper
- In a bowl add egg whites, sugar and vanilla. Mix until combined.
- Add coconut to egg white mixture and stir until combined.
- Add cake flour and salt and mix until combined.
- Drop a tablespoon of batter onto cookie sheet, about 2" apart.
- Bake for 12 - 15 minutes until the bottom is lightly brown.
If you like coconut I highly, highly recommend you try these cookies. I promise they will not disappoint you!! Time to check out how the Ladies cookies came out! I can’t wait to see how they did on this recipe. I wonder if they had the same issues as me?
Claire from the Realistic Nutritionist
Michelle from The Healthy Bites
Stephanie from Eat.Drink.Love
Have a lovely day!!