These chewy cinnamon macaroons are the perfect holiday cookie, made with cinnamon, coconut and egg whites. This post is sponsored by Burnbrae Farms.
Macaroons are without a doubt one of my favourite treats. I love the way the coconut caramelizes and gets crispy on the outside, while the inside stays melt-in-your-mouth chewy. When I was dreaming up Christmas cookies to make this holiday season, I knew that I wanted to give macaroons a holiday twist.
My mind naturally went to cinnamon. One of my favourite flavours and something that always (for whatever reason) reminds me of Christmas.
I do a lot of baking with egg whites during the holidays, and have been using Burnbrae Farms Naturegg Simply Egg Whites for years. They are made from 100% pure egg whites and help keep my holiday baking simple; you won’t end up with a ton of rogue egg yolks in your fridge.
Every year I bake Christmas cookies for my friends and family. It’s a tradition that I love, it can be a little bit stressful baking hundreds of cookies, but it brings everyone so much joy, so I continue the tradition year after year–I’m going on 12 years!
I try to do something a little different every year to keep things exciting and creative. There are standard cookies that I make every year (sugar cookies and gingerbread are always part of the mix), but then I also like to throw in a couple of different “surprise” cookies.
What I love about these cinnamon coconut macaroons is that they are naturally gluten free, which makes them the perfect cookie to add to your holiday spread.
How to make coconut cinnamon macaroons?
The best way to make coconut macaroons is to actually heat the batter on the stovetop before shaping your macaroons. This allows the egg whites to thicken and helps bind the coconut mixture together.
For an extra holiday twist, I like to dip the bottoms in milk chocolate and roll the sides in holiday sprinkles, but this isn’t necessary.
- 1/2 cup Naturegg Simply Egg Whites
- 3 1.2 cups sweetened, shredded coconut
- 3/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Combine all of the ingredients in a large, heatproof, stainless steel bowl. Place the bowl directly in a wide skillet with barely simmering water, ensure the bowl is not bobbing around in the water.
- Stir the mixture with a silicone spatula, scraping the bottom and sides to prevent burning. Cook for 5 to 7 minutes or until the mixture has thickened slightly and egg whites have turned from translucent to slightly opaque. Set aside and cool for 30 minutes.
- Preheat oven to 325F, position racks in the upper and lower third of the oven. Line two baking sheets with parchment paper.
- Spoon mixture by heaping tablespoon full onto parchment paper and bake for 18-20 minutes, rotating and swapping the baking sheets halfway through, until cookies are caramel coloured with deep golden tips. If you find the cookies are browning too much, turn the oven temperature down to 300F.