Coconut Macaroons | High Altitude Recipe

High Altitude Coconut Macaroons

GG is hiding under the covers. Wednesday a series of events knocked me for a loop until I finally gave up and sobbed my eyes out.

Must be in the air…

Anyway, before that happened, I discovered something yummy that I could eat with my nutritionist’s blessing.

Plus, the recipe is a small one so it doesn’t make too many.

As usual, I experimented and so here you now have…

Coconut Macaroons


  • 1 + 1/3 cups flaked coconut (I use unsweetened)
  • 1/4 cup sugar (you can use up to 1/3 cup but I use less to avoid goopy at all costs)
  • 2 tablespoons almond flour (or all purpose)
  • 1/8 teaspoon salt (or less)
  • 2 whipped egg whites
  • 1/2 -1 teaspoon vanilla extract

Heat the oven to 325 Degrees F.

Grab two bowls!

In the first, combine the the coconut, sugar, flour and salt.

In the second, whip up the egg whites and then add vanilla. You can get a better crisp if you let them get up to room temperature or gently heat before mixing all the ingredients together.

Mix the two together and let sit a minute or two while you grease a baking sheet…don’t forget to do this as they stick.

You can also let it set in the fridge before putting onto the baking sheet…but I just like to get ’em done.

Use a teaspoon or tablespoon to form the macaroons and drop them onto the pan.

Bake at 325° for 15-20 minutes or until golden brown.

Cool on a wire rack if you can wait that long.

Makes between 6-12 depending on how big you make them. Go for smaller so they bake more evenly…remember high altitude makes this more important.

Variations? Some suggest using condensed milk instead of sugar while others encourage drizzling with chocolate.

Anyway you choose, they are yummy!

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This entry was posted on Thursday, September 6th, 2012 and is filed under Baking & Cooking.

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