QUICK AND EASY COCONUT MACAROONS!! HOMEMADE HOLIDAY!!

So it begins. We are officially two weeks away from Christmas day as of the posting of this video. Time to get those homemade goodies ready to give to all the friends and neighbors! I don't know about you but I am not going to let the current situation stop me from sharing the holiday love with the people I care about! Today we are making some of my all time favorites! Quick and easy coconut macaroons. Straight out of my mom's recipe box and if it was good enough for her, it will definitely be something you and yours will love! I know this is definitely going to become a holiday treat for years to come if you give this one a try!

To be sure, these are old fashioned macaroons. NOT the froofy, French Macarons, which are also delicious but much more time and work intensive. These are just plain good. A few ingredients, blended together in just the right way and popped in the oven for just the right amount of time to create this crispy, on the outside, chewy on the inside, caramely from the browned edges and slightly sweet. These are a perfect bite in my book. They are also super versatile and a great filler for your gift boxes or cookie trays every year, without question.

Of course these will start with coconut. The sweetened and flaked variety. Add in flour, sugar, egg whites, a bit of salt, vanilla and almond extract and you have the beginnings of a bakery worthy cookie that everyone will fight for.

TOP TIP: If you do a lot of recipes that use egg whites, look for a carton of "Just Whites" in the refrigerator section where the eggs are sold. This saves you from having to separate eggs and if you are not a fan of saving the yolks, this also saves money and space in the freezer.

The secret here is to whisk the egg whites just until foamy. This helps to break the whites up and gives the cookie a lighter, less dense finish. I like to add the extract into the whisked whites then everything gets tossed together. The mixture will feel and look a little dry to begin with. Just keep stirring. I like to use a fork to kind of toss and smash to get everything well blended. If the mixture just won't seem to come together in a nice mass, add a couple of tablespoons of water and keep stirring until it reaches just the right sticky and moist consistency for scooping.

I like to use a standard cookie scoop to make these macaroons. This measures about 2 tablespoons in volume. You can make yours as large or as small as you like. This recipe with my scoop makes exactly 3 dozen nice sized macaroons. These get baked at 325 degrees for 20 to 25 minutes depending on your oven. You will know when they are ready, first by their delicious aroma, then by their appearance. The macaroons should have a lovely, light brown ring around the bottom and be just kissed with brown flecks on top. They should also feel firm to the touch as well as dry. Remove from the oven and allow the cookies to cool on the baking sheet for 10 minutes before moving to a rack to cool completely.

These macaroons can be stored in an airtight container, in a cool, dry place, but not in the refrigerator for up to two weeks. They are best eaten in the first week and may dry out a bit after that but they are still delicious. These are best made close to when you would like to serve or share.

I hope you give these quick and easy coconut macaroons a try for you holiday giving and sharing some time soon and I hope you love them!

Happy Eating and Happy Holidays!

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