Coconut Macaroon Cookies

Coconut macaroon cookies are traditionally called Fraser bell cookies. It is a delicious cookie which is crispy outside and soft and chewy inside. Egg whites gives them the soft and airy texture.

Makes : 25 pieces

Preparation time : 45 minutes

Baking time : 12 minutes

You need :

• 3 cups of sweetened coconut flakes
• 1/2 cup egg whites
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 2 teaspoon vanilla extract
• 1/8 teaspoon of salt

Preparation :

• Preheat the oven to 325 F.
• Cut the parchment paper to exactly fit the bottom of the cookie tray.
• This step is optional : If the coconut flakes are too long, then you can shred them fine using a blender.
• In a bowl, add the egg white, sugar, vanilla extract and salt and whisk them until the sugar is melted.
• To the above mixture, add the all purpose flour and mix without forming any lumps.
• Now add the coconut flakes to this mixture and fold the mixture gently.

• Refrigerate the mixture for 15 minutes.
• Remove the mixture from the refrigerator. Scoop them into small balls (using a cookie scoop or an ice cream scoop) and place them in the prepared cookie sheet.

• Bake them for about 12 minutes or until the bottom of the cookie is slightly brown.
• Remove the cookies (along with the parchment paper) from the cookie tray and allow them to cool.

Variations:

1. You can dip these cookies in chocolate or drizzle them with chocolate syrup.
2. You can use fresh egg whites instead of the ready to use one. In that case, you will have to whisk the egg whites (from 2 eggs) until they form a stiff peak. Have the other ingredients already mixed in a bowl and then add the egg whites and fold them gently to mix.