Coconut Macaroons

I love coconut macaroons. They are one of my favourite cookies, and have been since I was little. I’ve been making them since I was 7 or 8.

There are different kinds of macaroons. These are the dense, chewy ones, packed with coconut and flavored with a dash of almond extract. I like pretty much all macaroons, but I like these best.

I’ve played around with them over the years, adding chocolate chips, filling them with lemon curd, but in the end I always come back to the original, unadorned version, perfect in it’s simplicity.

Coconut Macaroons

• 2 2/3 cups shredded, sweetened coconut
• 1/2 c. sugar
• 1/4 c. flour
• 2 eggs
• 1 tsp. almond extract

1. Preheat the oven to 325.
2. Combine the coconut, sugar, and flour.
3. Stir in the eggs and almond extract and mix well.
4. Let sit 10 minutes.
5. Scoop by rounded tablespoonfuls onto a parchment lined baking sheet.
6. Bake 20 minutes, or until the edges are golden.

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