Hi Everyone,
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!!
Toodles,
Jennifer
This is my favorite type of cookie! I am so thankful that you have made these as a “better for you” recipe! Although, I am afraid that I might eat the whole batch! I am making them this week for sure! I have a long run scheduled for Saturday and I think these will be my post run treat!
Did you use sweet coconut or unsweet? How much?
I guess I forgot to add the most important ingredient, coconut! lol. I updated the recipe. It’s 1 cup unsweetened coconut.
Great! Thanks so much!
I’ve never heard of reduced fat coconut, but I have found unsweetened! 🙂
It’s made by Lets Do Organic – I bought it at Whole Foods, but my grocery store carries it now. The stats honestly aren’t much different. For a 1/4 cup reduced fat shredded coconut it’s 70 calories and 6 grams of fat which I think is close to regular coconut. You can use unsweetened coconut, it works perfect!!
Do you have a substitute for cake flour? I want to make them today, but I don’t have that!
Hi, you can use all purpose flour. Let me know how it turns out.
I only got 11 cookies out of the batter–but maybe I made them too big. Also, they weren’t quite as puffy, but they still taste good!
I love how fluffy yours came out!
I’m a BIG TIME coconut lover, so super happy to have found these!! I’m a new follower of your blog and couldn’t be more delighted to have found it. I’m always on the prowl for healthy, TASTY recipes for myself + the hubby, and you seem to nail it. Thanks for sharing with all of us!
cheers,
Erin (a fellow healthy foodie)
PS. Thought you might enjoy some of my recipes too!
http://thelawstudentswife.blogspot.com/
I love your site! Thank you for sending it to me! I’m going to scope out all your recipes after I make my dinner!!!
Jen these are the most perfect macaroons! And they’re ‘healthy’ as cookies go! Wow, I am soooo impressed and I want one, right now!
your macaroons turned out so beautiful! I love the crispy topping and soft center 🙂
These look great, unfortunately, mine flattened out, and the batter seemed runny. What is wrong??
I don’t know? Did you use any different ingredients?
Mine also flattened out. Did you have to beat the egg whites till they were stiff before adding the other ingredients?
Hmmmm, your the second person who said that. I just mixed the eggs and sugar together until combined. I checked other websites to see how they make there’s to and the recipes were pretty similar. I’m not sure what happened? I’m sorry they didn’t turn out.
Tried to make these today. I wound up with something closer to a meringue cookie than to the macaroon I was hoping for. Also only about 13 cookies. They still taste good but not what I was craving/hoping for.