The Coconut Macaroon doesn’t need much of an intro, but this one could do with a second of your attention. Its crackly exterior gives way to a soft and gooey center, it’s a little bite of heaven. These make impressive hand-outs to those you wish to share the joy with, or…. you may just want to keep them in a box all to yourself…it can be our little secret.
These keep well in an airtight container in a cool room for up to 2 weeks. This recipe makes 30-35 macaroons and can easily be doubled to spread the joy or indulge in!
2 egg whites
a pinch of salt
3/4 cup sugar
2 cups shredded coconut, unsweetened
Preheat the oven to 285F (140C). Prepare two baking trays by lining them with parchment paper.
In a very clean bowl, whisk the egg whites and salt with a mixer until they're stiff and can hold their shape. Add half the amount of sugar and keep whisking until the mixture is nice and glossy. Add the coconut and the rest of the sugar and mix them in carefully with a spoon until they’re well incorporated.
Using two teaspoons, place little mounds of the mixture onto the baking sheets. Leave about an inch between each macaroon. Bake for 25 minutes and then, without opening the oven door, turn off the oven and leave the macaroons to dry for another 30 minutes. Remove them from the baking tray to a wire rack to cool.