Coconut Meringue Macaroons recipe from 1933

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Before companies like Borden promoted sweetened condensed milk as an essential ingredient in macaroons, they consisted mostly of egg whites, sugar, and shredded coconut.

The result is a light and airy cookie with a soft, chewy interior and crisp exterior. Very Moreish! (And gluten-free.)


This Coconut Meringue Macaroon recipe appeared in the Duluth Herald on August 11, 1933.

These are sometimes referred to as Kokosmakronen (German coconut macaroons).



INGREDIENTS

  • 2 egg whites
  • ¼ teaspoon salt
  • ¾ cup caster sugar (150g)
  • ⅓ cup shredded coconut
  • ½ teaspoon vanilla extract
  • 6 oz semi-sweet chocolate, melted (170g) (optional)

Note: All ingredients should be room temperature unless otherwise stated.


Method:

  • Preheat oven to 275°F/135°C

  1. Clean a mixing bowl with lemon juice or vinegar to remove any fat residue.
  2. Separate eggs, placing the egg whites into the clean bowl.
  3. Using a stand mixer with a whisk attachment or a hand mixer, beat egg whites to soft peaks.
  4. Add salt and continue to beat.
  5. Add sugar — one tablespoon at a time — while beating.
  6. Continue beating egg whites until stiff peaks are achieved.
  7. Fold in vanilla and shredded coconut.
  8. Drop by rounded teaspoons or small ice-cream scoop, an inch apart, onto a baking sheet lined with parchment paper.
  9. Bake in a preheated oven at 275°F/135°C for 25-30 minutes.
  10. Let stand on sheet for 1 minute, then remove with a spatula.
  11. Dip the bottoms of the cooled macaroons in melted chocolate and drizzle chocolate on top if desired.
  12. Chill in refrigerator until ready to serve.

Enjoy!


Notes:

- The recipe simply calls for “sugar”. Although, standard granulated sugar will work, super fine is preferred.

- Makes about 20 cookies.


Final Verdict: I liked these a lot and would definitely make the again! 


Original newspaper clipping:


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