Grandma Coco’s Coconut Macaroons

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Grandma Coco’s Coconut Macaroons are a family favorite!

My Mom used to always make these cookies when we went to visit my uncle, Farrell. She said the first time she took some to his family they disappeared really fast so after that he would hide them for himself. Can’t say I blame him!

BACK STORY:

My Mom, Grandma Coco, said she got this recipe from a friend in San Diego when my Dad was in the Navy. She said they used to have a cookie very similar, but bigger, at Brick Oven that they loved. When Brick Oven stopped making them she had to make them for herself.

NUTS OR NO NUTS:

Grandma Coco usually makes her coconut macaroons with and without pecans. We are a pretty divided family when it comes to liking nuts. I didn’t care for them at all growing up but I sure like them now. My nephew has a tree nut allergy so my Mom has to be careful about making them now.

CHOCOLATE:

My Mom doesn’t make her cookies with the chocolate but my kids were happy about the addition. Something so pretty about the contrast of the coconut and chocolate drizzle…..

WHAT YOU WILL NEED TO MAKE GRANDMA COCO’S COCONUT MACAROONS:

• 5 cups flake coconut
• 1 cup sugar
• ½ tsp salt
• 6 Tbsp flour
• 6 egg whites (unbeaten)
• 1/2 tsp lemon extract
• 1 cup chopped pecans (optional)

The bag of coconut that I used is 5 cups. My Mom said that she buys a bag that is 5 1/3 cups and she still just uses the whole bag.

HOW TO MAKE GRANDMA COCO’S COCONUT MACAROONS:

Put all ingredients into a mixing bowl.

Stir ingredients together until well blended.

It will be sticky…

Drop by heaping tablespoons onto a greased cookie sheet. I used my cookie scoop.

Flatten them slightly. I used the back of the scoop.

Now they are ready to pop in the oven.

TIME TO BAKE:

Bake at 325 degrees for 20 minutes. Remove from cookie sheet immediately. I lined my cookie sheet with parchment paper and sprayed in with cooking spray. This made it really easy to just pull the parchment off the cookie sheet onto my cooling rack. They should be slightly browned on the bottom.

Variations:

If you want to add pecans, roughly chop them.

Add the chopped nuts to the dough.

Scoop onto greased cookie sheet and flatten slightly.

Bake at 325 degrees for 20 minutes and immediately remove from the pan to a cooling rack.

CHOCOLATE IS ALWAYS THE ANSWER:

If you would like to add chocolate, melt 2 cups of semi sweet chocolate chips with 1 Tbsp of shortening in the microwave in 30 second increments, stirring each time. I used mini chips and they melted quickly.

Carefully dip the bottom of the cooled cookies in the chocolate and place them back on parchment.

Add the remaining melted chocolate to a plastic bag and cut a tiny corner off. Drizzle the chocolate over the cookies.

Hopefully you will give these cookies a try. They went quick at our house today, almost before I could get a picture.

This little guy is a fan of the chocolate.

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