The chewy texture you love in a macaroon with extra crispy edges thanks to it’s slimmer shape. Perfect for making ice cream sandwiches!
It’s getting hot in here, so let’s eat all the ice cream sandwiches! For real though it’s been hitting 90 almost every day this week and my willpower to eat every last bit of ice cream in my freezer is starting to wane (doesn’t help that I have enough Indulgence Ice Cream to start a black market). So naturally that meant I made my A/C work a little harder by baking cookies first to sandwich around said ice cream.
This time around I made flattened versions of the traditional coconut macaroons. Despite being flattened, these macaroons are still as chewy as the rounded version and the shape lends itself to being paired with almond chocolate chip ice cream. Sweet glory that might be my new favorite flavor of Indulgence Ice Cream and I will have to make sure I get some more for whenever my dad visits next because he would love it as well. But I digress.
Maybe one day they will join the ranks on the dessert menu featured at Spagio Wine Lounge but thus far we are still sticking to the chewy sugar cookies sandwiched around the lemon-ricotta and blueberry swirl ice cream. The chocolate chip with vanilla ice cream is the most likely to join next but we shall see. If you are in the Columbus, OH area make sure to check out Spagio and order one for yourself!
Five years ago: May Bakin’ Friends
Seven years ago: Pomegranate Stuffed Chocolate Covered Pretzel Cookies
COCONUT MACAROON COOKIES
Makes approximately 2 dozen
1 (14 oz.) bag sweetened shredded coconut
1/2 cup granulated sugar
4 large egg whites
1 tsp vanilla extract
1/4 tsp salt
- Preheat oven to 325°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a food processor, blend the coconut for one minute. Add sugar then blend another minute. Add egg whites, vanilla, and salt and blend until combined.
- With a heaping tablespoon or medium cookie scoop, scoop batter into 1.5-inch mounds. Using a glass with a flat bottom, press down until flattened into a cookie shape.
- Bake for 15-20 minutes, until golden on the edges and just set. Allow to cool on pan for 10 minutes before removing to a wire rack to cool completely.
- Store macaroons tightly and store in the refrigerator for 5 days or 3 days at room temperature.
Source: Adapted from my Buckeye Coconut Macaroons.
Yay! So excited to try this recipe. My husband is gluten sensitive and we try to avoid as much as possible. It’s always a challenge finding a recipe without flour!!
I will have to get some shredded coconut to try this and I also wonder if I could tweak this recipe slightly to use the coconut flour I have on hand.
Thanks for sharing!!
I have made macaroons with almond flour before so I am sure you could add coconut flour. —> https://www.thespiffycookie.com/2018/03/21/maple-coconut-caramel-macaroons/