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Jack’s Coconut Macaroon


  • Author: Katelyn
  • Cook Time: 24
  • Total Time: 24 minutes
  • Yield: 30 cookies

Description

A coconut macaroon that tastes just like a memory of my precious son Jack. I’ve been working on this cookie recipe to honor my son during Christmas. My hope is that someone somewhere will bake these cookies during the holidays and know there was a perfect little boy named Jack Emerson. He spent a short little time on Earth and will be desperately missed every day for the rest of my life.


Ingredients

– A broken mama’s love
– A whole lot of tears
– Gratitude for the time we had
– Endless heartache
– Immense pride for a perfect child

And a few other things….
– 1  8 ounce bag of unsweetened coconut flakes
– 1/4 cup coconut flour (all-purpose flour is perfectly fine)
– 1  15 ounce can cream of coconut (found in the baking section of the grocery store)
– 1/4 cup whole milk buttermilk
– 2 egg whites
– 3/4 teaspoon table salt
– 1/2 teaspoon coconut extract
– 3/4 teaspoon vanilla extract
– 4 ounce bar of Baker’s brand semi-sweet chocolate (or whatever chocolate you prefer)
Optional – 1 teaspoon of orange zest (a recommendation from a friend to switch things up a bit)


Instructions

1) Preheat oven to 325 degrees F
2) Pour the coconut flakes into a large bowl. (Add optional orange zest at this step).
3) In a separate small bowl, whisk together the cream of coconut, buttermilk, and coconut flour. Make sure it is well combined.
4) Add the wet ingredients to the coconut flakes and stir well to combine. I like to use a rubber spatula.
5) Add egg whites, salt, coconut extract, and vanilla extract to the bowl of a stand mixer or a mixing bowl. 6) Whip the egg whites in a stand mixer with the whisk attachment or regular hand mixer. This should take 30 seconds to 1 minute on high speed. The egg whites should be white and fluffy with soft peaks.
7) Fold the egg whites into the cookie mixture until just combined and allow to sit for 5 minutes or so
8) Use a small cookie scoop to form cookies on a baking sheet lined with parchment paper.
9) Bake cookies for 24 minutes total, rotating the pan halfway through cooking.
10) Allow cookies to cool directly on the pan.
11) Melt the chocolate in the microwave or over a double boiler.
12) Dip the bottom of each cookie into the melted chocolate and place them back onto the parchment paper (make sure your pan is completely cool).
13) Place the pan in the refrigerator until the chocolate is completely set.
14) Think of my baby boy Jack this Christmas or whenever you may decide to bake these.

Keywords: Jack, Christmas cookie, cookie, coconut, coconut macaroons, orange zest

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