It’s Wednesday, so you know what that means: Readers’ Choice Wednesday. I asked what you guys wanted to see this week, and got an intriguing request from Andrea A. for something with coconut. I myself am a big coconut fan, so I decided to make this Readers’ Choice suggestion appropriate for St. Patrick’s Day and bake up Shamrock Coconut Macaroons.
Come on, could these be any cuter? Just when you thought simple but oh-so-heavenly coconut macaroons couldn’t get any better, we gave them a pretty green hue and shaped them like little shamrocks.
I hate to brag (just kidding, I don’t mind it at all), but I make some bangin’ macaroons to begin with, and my taste testers will attest to that. They’re tender, fluffy, and chewy with a kiss of sweet mint flavor – delicious enough to even make people who aren’t crazy about coconut swoon.
And y’all know what my favorite thing about these scrumptious cuties is: they couldn’t be easier. You only have to dirty one bowl, and they can be ready in about 30 minutes. I know their festive shape makes them seem like they might be complicated, but all you’re essentially doing is sticking three tiny macaroons together.
So there’s no luck of the Irish necessary here; anybody can make these coconutty treats. They’re sure to be a crowd-pleaser.
A Few Tips Before You Get Cooking:
- If you’re not a fan of mint, skip the mint extract. The color alone makes these nice and festive.
- Lime flavoring would also be delicious and appropriate.
- You can add green sprinkles for an extra festive flair.
- If you’re craving more coconut macaroon goodness, check out my Confetti Coconut Macaroons, Strawberry Macaroons, and Macaroon Easter Egg Nests.
- Not whipping the egg whites isn’t detrimental, but doing so will give you a much fluffier texture.
Shamrock Coconut Macaroons
By The Smart Cookie Cook
- 4 egg whites
- 4 cups shredded coconut
- ½ cup all-purpose flour
- ¾ cup sugar
- ½ tsp. salt
- 2 tsp. vanilla extract
- ½ tsp. mint extract
- Green food dye
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl, beat egg whites until they start to fluff up, about 2 minutes.
- In a large mixing bowl, stir together coconut, egg whites, vanilla, sugar, flour, mint extract, and salt until evenly combined. Stir in the food dye until evenly colored.
- Drop three separate teaspoons of mixture onto prepared sheet so that they are connected and form a shamrock shape.
- Bake for 15 minutes or until golden brown. Transfer to cooling racks and let cool completely.
- Enjoy and store in an air-tight container.