If you’re looking for chewy satisfaction, look no further than these super simple French Coconut Macaroons, which are just sweet enough to be a treat. These macaroons are quick, easy, and don’t require any heavy equipment.
- 1 1/2-1 3/4 cups shredded unsweetened coconut
- 1/3 cup sugar (I use organic evaporated cane juice instead of refined white sugar; it just seems like it must require a few chemicals to make the stuff that perfectly white)
- 2 large eggs
- 1 tablespoon butter
- 1/3 – 1/2 cup sliced almonds (optional)
- A few miniature dark chocolate chips (optional)
Preheat the oven to 350 degrees.
Combine the coconut and sugar in a bowl, mix with a fork.
Beat the eggs with a fork. Pour beaten eggs and melted butter into the coconut mixture and mix until fully blended. Add almonds if using and mix well.
- Grease a cookie sheet (I use cooking spray). Spoon cookies onto baking sheet. They don’t spread much so you should be able to fit 18-20 cookies on the sheet. Pile the batter up to make mounds. Sprinkle with mini chocolate chips if using. Dried cranberries are also really good in these, but I didn’t have any today.
Bake on the middle shelf of the oven for about 18 minutes, until macaroons are lightly browned on top. Use a metal spatula to peel the cookies off the sheet while they’re still warm. You’ll want to eat these right out of the oven, but, weirdly, they taste better when they’re cool.