Tessa's Recipe Rundown
Taste: Sweet with a hint of coconutty goodness.
Texture: Slightly crunchy on the outside, and slightly moist on the inside. Every bite is heaven!
Ease: Ridiculously quick and easy, just a few ingredients stirred together!
Pros: Fun, colorful, and simple sweet recipe.
Cons: None!
Would I make this again?
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When one of your favorite bloggers is having her first baby, it only seems natural to get together to celebrate her with a virtual baby shower!
This post is in celebration of… SALLY from Sally’s Baking Addiction.
I’m so excited we all get to celebrate her together, because I KNOW you guys love Sally and her website.
I see you making her recipes all of the time, and it’s no wonder why! They’re super fun and always reliable, and Sally herself is just too sweet and incredibly hard-working. She’s such an amazing part of our blogging community.
It seems like I *just* published my Chocolate Frosted Sugar Cookie Bar recipe for Sally’s virtual bridal shower, but it’s been years. It’s crazy how fast time goes.
Since we all know Sally still loves sprinkles, that’s our theme for this virtual baby shower! I chose to make Funfetti Coconut Macaroons. They’re stupid easy, super fast to make, and would be perfect on any special occasion dessert table. Scroll down to the bottom of this post to see the other recipes created by all of the other wonderful bloggers joining in for this shower.
Sally, I’m wishing you and Kevin all of the best for a healthy happy baby. I hope you both enjoy these magical next few months as you become new parents. Can’t wait for all of the adorable baby + doggie pictures 🙂
By the way, if you make and enjoy this Funfetti Coconut Macaroons recipe, be sure to snap a picture and share it on Instagram, tagging #handletheheat, so we can all see your creations!
Sally’s Virtual Baby Shower Recipes:
Funfetti quick bread from Fresh April Flours
Chocolate Chip Cookie Pie from Love and Olive Oil
Funfetti Frosting from Taste and Tell
Funfetti Cheesecake from Life, Love, and Sugar
Funfetti Cake Batter Dip from Show Me The Yummy
Gluten-Free Confetti Thumbprint Cookies from Grain Changer
Homemade Pop Tarts with Sprinkles from Grandbaby Cakes
Funfetti Cookie Cups from Liv For Cake
Pink Lemonade Cake from Carlsbad Cravings
Funfetti Bundt Cake from Love From The Oven
Loaded Unicorn Bark from Averie Cooks
Oreo Funfetti Cupcakes from Your Cup Of Cake
Rice Krispie Treats from Chelsea’s Messy Apron
Funfetti lush dessert from Brown Eyed Baker
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Ingredients
- 1 1/3 cups (90 grams) sweetened shredded coconut
- 1/3 cup (66 grams) granulated sugar
- 3 tablespoons all-purpose flour
- Pinch salt
- 2 large egg whites
- 1/2 teaspoon vanilla extract
- 1/2 cup (90 grams) multicolored jimmies oblong sprinkles
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- In a medium bowl combine the coconut, sugar, flour, and salt. Add the egg whites, vanilla, and sprinkles. Mix very well until everything is thoroughly coated in egg white.
- Form into 2-teaspoon sizes mounds onto the prepared pan, pressing down slightly to adhere. Bake for about 20 minutes, or until golden brown.
- Cool 10 minutes on the baking sheet before transferring to a rack to cool completely. Serve or store in an airtight container at room temperature for up to 5 days.
Notes
Photos by Constance Higley.
Can I ask a question about another macaroon recipe that isn’t coming out right? It uses different proportions: 7 egg whites “lightly beaten,” 2 cups sugar, 1 1/3 cups coconut, and 1/2 cup AP flour.
The batter has not thickened. I’ve added 2 tablespoons corn starch and another 1/4 cup of flour. The batter is suitable for pancakes but would not hold any shape on a baking pan.
What do you think? Keep adding flour? Bake as cupcakes? More corn starch? Reheat and stir in a double boiler (from the original directions)?
I’m not totally lost here, and I’ll come up with some way to salvage this, but maybe someone here (Tessa, Emily?) will have a more practiced idea. Thanks!
Hi Michael! At this time we’re only able to answer baking questions about Handle the Heat recipes, it’s too difficult to troubleshoot recipes we haven’t personally made. Considering you’ve had to increase the flour by 1/4 cup + 2 more tablespoons of corn starch and it still isn’t thickening to hold shape on the baking pan, I wonder if you may need to try a different recipe! I would at least suggest reaching out to the author of the recipe to see if they can help troubleshoot. Good luck!
If I only have unsweetened coconut, should I increase sugar?
Do you think these would make it in the mail?
I think they would if packed carefully!
I love coconut and these look fun and tasty.
Tess, do you have a certain brand of sweetened shredded coconut that you use? I find that some brands I have bought just aren’t as good as others. Any help would be appreciated.
These macaroons look super vibrant and tasty!! I love that you all teamed up to make the ultimate baby shower for Sally! Thanks for the recipe!
Welp, these are freaking adorable!! And who doesn’t love coconut macaroons?! Perfect!
Tessa! I was just thinking about the virtual bridal shower and cannot believe that was 3 years ago! I’m so lucky to have so many wonderful friends in this blogging world and so grateful for you. You continue to inspire me! Thank you for all the kind words and these macaroons are just too darn CUTE.