Mountain Sky Macaroons


















Mountain Sky Macaroon

For some reason I always thought that macaroons were a challenge to make. I’m not sure why. Some recipes call for beating the egg whites in a mixer and others include condensed milk. This particular recipe comes from Chef Pam Comstock at Mountain Sky Guest Ranch in Emigrant, Montana. Pam’s a very direct baker. She doesn’t add steps to recipes if they aren’t needed. Truth be told, this simple recipe for macaroons makes my favorite macaroon EVER and it couldn’t be easier to do. I’m never buying macaroons again. I mean that. I am a macaroon-making machine. Watch out.

















The back side

Mountain Sky Macaroons (makes 12 macaroons)

  • 2 eggs whites
  • 1/3 cup white sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon almond extract
  • 2 cups shredded sweetened coconut (One 7-oz bag measures exactly 2 cups)
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

 In a mixing bowl beat the egg whites until they are slightly frothy. Add the sugar, and then the flour. Mix well. Add the almond extract. Mix. Add all of the coconut. Toss with the egg white/sugar/flour mixture until all of the coconut is coated.

 Drop the coconut dough onto the parchment paper lined cookie tray (most people like them shaped like a pyramid, but some like them round – I leave that decision up to you). The cookies will not spread so they can be placed relatively close together. Bake for 13-17 minutes until some of the coconut flakes have started to turn slightly golden. Leave on parchment paper until cool. Carefully peel off of the parchment paper (or use a thin metal spatula) and store until ready to serve.

 If you like your macaroons dipped in chocolate, melt chocolate in a double boiler. Take off the heat. Holding the macaroon in your fingers, dip one half in the melted chocolate. Place on a waxed paper lined cookie sheet and refrigerate until the chocolate hardens. Store in the refrigerator until ready to serve.

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Mountain Sky Macaroons was first posted on November 27, 2013 at 5:00 am.

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