Have extra rhubarb hanging around and want something from the norm?! These rhubarb coconut macaroons are really easy to make and a great way to use up leftover egg whites.
My vegetable gardens are coming along perfectly and I may have moved up from black-thumb to brown-thumb in the gardening world! Even my raspberry and blueberry bushes seem to be doing well beside the house and they don’t even get full sun! Woohoo!
One thing that did not come back this year was my rhubarb plant. Kind of sad but at the same time, I always tend to get a ton of free rhubarb and this year is no exception! My neighbours gave me a bunch and my mom’s neighbour gave me a huge load as I was leaving her house this weekend! While I have been revisiting my previous rhubarb recipes, I have also decided to create some new ones.
Say hello to these rhubarb coconut macaroons!
The hint of tartness from the rhubarb blends perfectly with the sweetness of the macaroons. I did macerate the rhubarb with some sugar prior to mixing them into the cookies just to help cut back those sour tones. Otherwise, these rhubarb coconut macaroons are definitely my new favourite cookie variety and a great dessert to make during the summer months because I always have leftover egg whites hanging around! Perhaps leftover from the honey roasted rhubarb ice cream I have made?!
These rhubarb coconut macaroons are a great way to use up all that rhubarb in your garden!
5 minPrep Time
30 minCook Time
35 minTotal Time
- 1/4 cup finely chopped rhubarb
- 1 cup unsweetened shredded coconut
- 2 cups sweetened shredded coconut
- 4 large egg whites (right in-between 1/4-1/2 cup in my measuring cup.)
- 1/2 cup + 1 tsp. granulated sugar
- 1/2 tsp. almond extract
- Pinch of salt
- On a baking sheet, spread out the 1 cup unsweetened coconut. Place into a preheated oven at 350F and bake for 5-10 minutes, stirring often, until coconut shows some colour. Remove and set aside.
- Add rhubarb to a bowl and sprinkle with 1 tsp. sugar. Toss and allow to macerate.
- While coconut is toasting, whisk eggs until very foamy. You basically want no egg white liquid left. Add in sugar, salt, and almond extract. Whisk again for another minute. Stir in coconuts and rhubarb (making sure to drain out any excess liquid from the bowl first.)
- Line your baking sheet with parchment paper or silicone liner. Measure out 1 tbsp. sized balls and place onto baking sheet. You may have to bake them in two batches.
- Bake for 15-20 minutes, or until golden. Allow to cool for 5 minutes on your baking sheet before moving to a cooling rack.
- *You can skip toasting any of the coconut, but I thought it added a nice touch.
Not only are these cookies delicious, but they look so pretty, too! Since I know I will be making many more ice cream recipes this summer, which results in excess egg whites, there will be lots of chances to make these cookies again 🙂