I had visitors a few days ago from my team. We had a meeting at home and I hosted lunch for them. It took us until late in the afternoon to finalize the details for the project. Before they went, I offered them some tea and these coconut macaroons. Oh you’ve got to believe me! They were able to finish the entire serving dish. They really loved the combination of flavors in this one. There are a lot, but all of them are subtle flavors, which makes it perfect.
See what our friends over at Smells Like Home have to say about this recipe:
“And they are so incredibly easy to make! The cookies alone only have 5 ingredients (one of which is salt) and if you want to skip the filling, you certainly won’t be let down. The macaroons are simply perfect by themselves. The toasted coconut edges are fantastic with the sweet soft coconut centers. If you stick with the filling, you’ll add a nice complement of coconut creaminess to the mix but note that the filled sandwiches are considerably more substantial than the single macaroons so keep that in mind when you plan the setting you’ll be serving them in.”
They are really easier to make than most macaroons recipe I know. And what I love most about this is the coconut cream inside. This is one amazing dessert recipe you will never get enough of!
You have to try this for your family! This recipe is by Martha Stewart, by the way. Shared via Smells Like Home.
Ingredients
For the cookies:
- 3 cups Great Value sweetened shredded coconut
- 1/2 cup Domino granulated sugar
- 2 large egg whites from Eggland’s eggs
- 1 teaspoon McCormick coconut extract
- 1/8 teaspoon coarse salt
For the filling:
- 2 tablespoons Land O Lakes unsalted butter, softened
- 2 tablespoons Roland cream of coconut, or Land O Lakes unsalted butter, softened
- 1/4 cup Crisco vegetable shortening
- 3/4 cup Domino confectioners’ sugar
- 1 teaspoon McCormick coconut extract
Instructions
Make cookies: Stir together coconut, granulated sugar, egg whites, coconut extract and salt in a large bowl. Refrigerate, covered, until cold, at least 1 hour or overnight.
Preheat oven to 325 degrees. Form heaping teaspoons of dough into balls; space 1 1/2 inches apart on baking sheets lined with parchment paper. Gently flatten to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks; let cool completely.
Make filling: Put butter, cream of coconut and shortening in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners’ sugar and coconut extract; mix until pale and fluffy, about 2 minutes.
Assemble cookies: Place a heaping teaspoon filling on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Refrigerate until filling is firm, about 30 minutes. Let stand at room temperature 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
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Quick Tip: You can find coconut extract in your local grocery, but you can order coconut flavoring from King Arthur Flour.
Thanks again to Smells Like Home for this amazing recipe.
