Coconut Macaroons with Espresso Glaze


Yield: 15 servings:

2-1/4 cups flaked coconut
1/3 cup plus 1Tablespoon sugar
3 Tablespoons all purpose flour
1/4 teaspoon salt
3 egg whites from extra large eggs
3/4 teaspoon vanilla extract

In a bowl combine the coconut, sugar, flour and salt. Stir in egg whites and vanilla; mix well.

Drop by rounded teaspoonfuls onto parchment lined baking sheets. Bake at 325 degrees for 18- 20 minutes or until golden brown. Cool before icing.

1/4 cup light corn syrup
1/3 cup water
5 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2.5 oz (or 1/3 cup) Kill Devil Quattro espresso (or other prepared espresso)

Bring the corn syrup and water to a boil in a medium saucepan over medium high heat. Off the heat, whisk in confectioners’ sugar, espresso, and vanilla until smooth. Dip the top portion of the macaroon in the glaze and let set up before serving.

Recipe courtesy of:

Susannah Sakal

Front Porch Cafe

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