The Pioneer Woman Tasty Kitchen
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Strawberry Coconut Macaroons

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

These macaroons are perfect for summer, chock full of tropical coconut and sweet strawberries!

Ingredients

  • 14 ounces, weight Sweetened Shredded Coconut
  • ⅔ cups Granulated Sugar
  • 3  Large Egg Whites
  • ¼ teaspoons Sea Salt
  • 1 cup Fresh Strawberries, Hulled, Sliced In Half Lengthwise

Preparation

1. Preheat the oven to 325ºF. Line a baking sheet with parchment paper.
2. In the bowl of a food processor, blend the coconut for 1 minute.
3. Add the sugar and blend for another minute.
4. Add the egg whites and sea salt and blend for another minute.
5. Pulse in the strawberries until they are largely but not fully broken down. Some of the batter will be white, and other parts will be red. Resist stirring them together.
6. Using a melon ball scooper, or a tablespoon, scoop batter into 1-inch mounds, place on the prepared baking sheet.
7. Bake for 25-30 minutes (time will vary with different ovens; I clocked mine at about 32 minutes), or until slightly golden on top.
8. Let them rest on the baking sheet for 10 minutes before serving. They will firm up as they cool, but will remain soft and gooey on the inside, crispy on the outside.

Recipe slightly adapted from Smitten Kitchen.

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2 Reviews

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Tiffany on 9.23.2012

It should be stated first, I don’t like coconut. I hate the texture. So making coconut based macaroons seems pretty ridiculous. But by the grace of a failed school project for my daughter’s preschool class I had an abundance of shredded coconut left over and unable to think of any other way to use it, I tried these thinking well I can give them to my neighbor or my daughter’s teachers. No way these are leaving my house.
I love these little pink balls of heaven. The coconut is so finely processed in the food processor that it doesn’t really resemble coconut. The flavor is sweet without being too sweet. I followed the recipe exactly and I loved them. Perfect with a tall glass of iced tea and a good novel for summer reading.

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CJWiggs on 9.21.2012

These were great, even though I forgot about the salt until just as I was putting them in the oven (don’t forget, they’d be better with the salt). I skipped the sugar since my coconut was really sweet already. I will mention that my food processor is on the average to small side, so I ended up dicing my strawberries, pulsing quickly once or twice and then mixing by hand very quickly and haphazardly, stopping before the mixture was homogeneous.

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