Ange is awesome. Not only does she have an amazing food blog that makes me want to move to BC, but I think she may have been one of the first people (outside of my family) to visit kitchen frolic when it started up.
You see, I have another (currently on hiatus) blog, which is where I first met Ange. When I started up kitchen frolic, she ventured over here to have a look and has been a great source of encouragement and fun foodie conversations ever since. So I’m very thankful to her for the support and was extremely happy when she agreed to share her coconut macaroon recipe with me for the Cookie Advent Calendar.
You can connect with Ange on her blog, foodpunk.ca and on Twitter at @ange_leung.
I was flattered and thrilled when food blogger buddy, Stephanie of Kitchen Frolic invited me to guest blog for her Cookie Advent Calendar. Not only do I love advent calendars, I adore baking (and eating!) cookies!
I find that coconut macaroons are perfect Christmas cookies, they’re surprisingly simple to make, not to be confused with the ever complex French macaron. And if you have little kids who want to help in the kitchen, coconut macaroons will be a fun and safe project to take on.
Coconut macaroons are basically just a combo of shredded coconut (I use the sweetened version) and egg whites. There isn’t even fat involved. Finally! A guilt-free Christmas cookie! The egg whites make the macaroons chewy and moist and the coconut gives the cookie just the right amount of sweetness. These treats go extremely well with eggnog or milk.
The best part about Coconut Macaroons is that they fit right in with Christmas, looking like little glistening snowballs.
ingredients
- 2 1/3 cups of flaked coconut
- 2/3 cup of white sugar
- 3 tablespoons of all-purpose flour
- 1/4 teaspoons salt
- 3 egg whites
- 1 teaspoon vanilla extract
directions
- Preheat oven to 325 F.
- In a small bowl, mix together coconut, sugar, flour and salt.
- Stir in egg whites and vanilla extract. Mix well.
- Grease a baking sheet or line with parchment paper, and drop mixture by the rounded teaspoon onto the baking sheet.
- Bake for 18 to 20 minutes. Allow to cool.
The recipe and all photos used in this blog post belong to Ange Leung of foodpunk.ca and should not be reprinted without her express permission.
