Coconut macaroons are a favorite cookie on both sides of my family and my husband’s side. They’re a surefire way to please absolutely everyone at a gathering. With that in mind, I’ve spent years trying to perfect a recipe and I think I’ve finally done it. These spiced coconut macaroons turned out exactly how I wanted them to. Not only that, but they also could not have been easier to make! There was no need for special equipment except a mixing bowl, spoon and cookie scoop.
I let the spiced coconut macaroons cool completely before I tried them. Oh my goodness, I was so happy that I finally had my ideal recipe in the books. It had enough spice to counter the sweetness. They also had the perfect harder exterior and chewy interior. I know I will be making these a ton for all sides of my family. I’m not complaining because that means I’ll get some too! Hope you all enjoy them!! xoxo
These spiced coconut macaroons are so amazing and easy to make! The kick from the spices is perfect against the sweetness of the coconut.
- 3 cups shredded coconut
- 2 whole egg whites
- 3/4 cup granulated sugar
- 1 teaspoon coconut extract
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Combine the coconut, egg whites, granulated sugar, coconut extract, ground ginger, cinnamon and nutmeg in a large bowl. Stir it all together thoroughly into a uniform mixture. Put the bowl in the refrigerator to let the mixture chill for at least an hour. When the hour is up, pre-heat the oven to 325 and line two sheet trays with silicone mats or parchment paper. Use a 1.5 inch cookie scoop to scoop perfect little mounds of the dough onto the prepared trays, spacing them out about an inch apart. A dozen should fit on each tray. Bake them for 15-20 minutes, until the coconut starts to brown around the edges. The cookies should be springy to the touch but not mushy. Let them cool completely, then enjoy! They will also keep for days in an airtight container.