Macaroon Angel Cakes are a delightful treat, combining the airy texture of angel food cake with the rich flavor of coconut. Perfect for any occasion, the little cakes are sure to impress friends and family with their unique taste and light, fluffy texture.
When making Macaroon Angel Cakes, feel free to substitute the sugar with a sugar substitute if you’re looking to reduce calories. For those with a gluten sensitivity, self-rising flour is a great option, but if you choose all-purpose flour, remember to add baking powder and salt. Ensure the coconut is unsweetened if that’s your preference, and always check for allergies regarding nuts and gluten when serving.
Cookies
Macaroon Angel Cakes Recipe
Ingredients
- 6 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar or 1/3 cup Splenda sugar substitute
- 1 teaspoon almond extract
- 1/2 teaspoon vanilla
- 1 cup sugar or 1 cup Splenda sugar substitute
- 3/4 cup self-rising flour
- 1/2 teaspoon baking powder (if you’re using all-purpose flour)
- 1/2 teaspoon salt (if you’re using all-purpose flour)
- 1 1/3 cups flaked coconut
Instructions
- Preheat the oven to 300 degrees.
- In a large mixer bowl, beat 6 egg whites and 1/2 teaspoon cream of tartar until soft mounds form.
- Gradually add in 1/3 cup sugar, heating until stiff peaks form, then blend in 1 teaspoon almond extract and 1/2 teaspoon vanilla.
- In a separate bowl, mix together 1 cup sugar and 3/4 cup self-rising flour. If using all-purpose flour, also stir in 1/2 teaspoon baking powder and 1/2 teaspoon salt.
- Gently fold the flour mixture into the egg white mixture by hand until thoroughly combined.
- Fold in 1 1/3 cups flaked coconut. If desired, add food coloring at the point.
- Spoon the batter into paper-lined muffin cups, filling them to within 1/4 inch of the top.
- Bake for 30-35 minutes or until the cakes are light golden brown and set. For mini muffin liners, bake for 20-25 minutes.
- Cakes may be made ahead and frozen, tightly wrapped, for 2-3 weeks. Allow 2 hours to thaw at room temperature.
Part of our Homemade Cookie Recipes collection — Part 5 of 7:
If you’re looking for another mouthwatering treat, Martha Stewart Banana-Walnut Chocolate Chunk Cookies will certainly satisfy your sweet tooth. The combination of banana and chocolate in those cookies adds a delightful twist that pairs beautifully with a cup of coffee or tea.