Funfetti Macaroons

Need a quick and easy treat?  These Funfetti Macaroons will remind you of eating birthday cake.  Even better, these sprinkle-filled cookies are ready in just 30 minutes!  

On Saturday, I took advantage of the lovely spring weather and walked to our local baking supply store.  It's less than a mile away, and living so close is both a blessing and a curse.  On my shopping list: Easter-themed cookie cutters and yellow sanding sugar.  That's it.

What did I buy?  Eight cookie cutters and seven different kinds of sprinkles.  Whoops.  That wasn't the plan.  Perhaps I should cut back.  But it's all in the name of supporting local business, right?

Thanks to my sugary shopping spree, I had plenty of sprinkles to make these Funfetti Macaroons.  The basic recipe is similar to my Coconut Macaroon Birds' Nests, with just a few changes: full egg, rather than egg whites, to provide a rich golden color.  Slight reduction to the amount of sugar and a slight increase to flavoring.  I also substituted imitation vanilla extract for regular, pure vanilla.  This is a trick I learned from the Momofuku Milkbar cookbook, which suggests imitation vanilla as a way to achieve that distinctive cake batter flavor.  Last but not least, lots of sprinkles.  I used rainbow jimmies, but you could certainly use non-pareils.  If you use non-pareils, I'd recommend using just 1/4 cup.  I also find that non-pareils tend to turn the batter a pink-ish, purple-ish color (as in these birthday cake truffles), which may or may not be what you want.  

(click here for printable recipe)

Funfetti Macaroons

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 2 cups shredded coconut
• 1/4 cup granulated sugar
• 1/3 cup jimmies sprinkles
• 2 tablespoons flour
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 1 1/2 teaspoon vanilla extract (can use imitation vanilla to replicate cake batter flavor)
• 1 large egg + 1 egg white

Instructions

1. Preheat oven to 325 degrees.  Line two cookie sheets with parchment paper. 
2. In a medium bowl, use a wooden spoon to mix together coconut, sugar, sprinkles, flour, and salt.  Set aside. 
3. In a small bowl, lightly whisk egg and egg white with a fork.  Then, stir in vanilla and almond extracts.  Pour egg mixture into the coconut mixture, and stir with wooden spoon until fully incorporated.
4. Drop coconut mixture, by rounded tablespoons, onto the prepared cookie sheet.  Macaroons will not spread, so they can be placed somewhat close together.     
5. Bake for 19-20 minutes, or until the edges of the macaroons turn golden brown.  Allow to cool for 5 minutes on the cookie sheets, then remove to wire racks to cool completely.  Stored in an airtight container, macaroons will remain fresh for at least 5 days. 

Yield: Approximately 24 macaroons

(click here for printable recipe)