Coconut Macaroons
Makes about 24 cookies
Ingredients
For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.
Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.
Makes about 24 cookies
Ingredients
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract (see Additional Notes)
- 1/4 teaspoon salt
- Preheat the oven to 350°F and gather all your ingredients and equipment.
- For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
- Line the baking sheet with a silpat or parchment. Shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15 to 20 minutes until golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.
Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.