Unsweetened coconut, available in health-food stores, is essential to these chewy cookies.
- Yield: Makes 20
Source: Martha Stewart Living, April 1995
- 3/4 cup sugar
- 2 1/2 cups unsweetened shredded coconut
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- Pinch of salt
Heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons about 1 inch apart.
Bake until golden brown, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let macaroons cool slightly on baking sheet. These are best served warm from the oven, but can be stored in an airtight container for up to 3 days.