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Coconut Macaroons

Name: Coconut Macaroons
Yield: Makes about 1 dozen
Ingredients: 3/4 cup sugar; 2 1/2 cups shredded unsweetened coconut; 3 to 4 large egg whites; 1 teaspoon pure vanilla extract; Pinch of salt

Recipe photo courtesy of Bryan Gardner

Makes about 1 dozen

Yield

Ingredients

3/4 cup sugar
2 1/2 cups shredded unsweetened coconut
3 to 4 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Directions

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients. The additional egg white may be added, a little at a time, if the mixture is dry and doesn't hold together.
3. Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart. Dampen your hands with water if necessary, and pinch mounds to create a pyramid shape.
4. Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.

Variations

Chocolate-Chunk Macaroons
Follow the recipe for Coconut Macaroons, adding 1/2 cup coarsely chopped semisweet chocolate to the other ingredients. Bake, rotating sheets halfway through, until golden brown, 15 to 20 minutes.

Chocolate Macaroons
Place 4 ounces finely chopped semisweet chocolate in a heatproof bowl or the top of a double boiler set over a pan of simmering water. Stir until chocolate has melted; set aside to cool. Follow instructions for Coconut Macaroons, increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder. The baking time should be about the same; you will know the cookies are done when they are just firm to the touch but still soft in the middle.

Cook's Notes

You can also use sweetened shredded coconut as long as you reduce the sugar in the recipe from 3/4 cup to 1 tablespoon.

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Reviews

How would you rate this recipe?

ACX88551791

21 SEP, 2018

These turn out wonderful every time! A little different every time, but wonderful just the same :) I add more vanilla, but then again I add more vanilla to everything! Be sure to have extra coconut on hand, as not all "large eggs" are created the same. Don't be afraid to keep adding coconut if it seems soupy. Enjoy!
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rita971167

29 MAR, 2018

Think these are just wonderful! Simple and easy to make and taste so luscious!
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