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« Recipe: Coconut Macaroons »

Coconut Macaroons

Adopted from Bakers Royale and Alice Medrich

Yield: Approximaely 2 dozen cookies, depending on size


4 large egg whites

3 c sweetened shredded coconut

2/3 c sugar

2 t vanilla extract


Preheat over to 350F

Place all ingredients in a heat proof bowl and stir well to combine.  Place the bowl over a sauce pan which contains 2 inches of barely simmering water.  Cook the mixture, stirring frequently with a silicone spatula, until the mixture is very hot to the touch and the egg white have thickened slightly, about 15 minutes*.  (The egg whites will turn from translucent to opaque.)

Set the batter aside for 30 minutes to let the coconut absorb more of the egg white mixture.  Mixture is ready when a scoop of the dough can hold it's shape without a puddle of syrup forming around it.

Place the batter, by rounded tablespoon, onto a parchment lined cookie sheet -- spacing the cookies about 2 inches apart. Bake the cookies for approximately 13-15 minutes, or until the edges and coconut tips are lightly browned.  Cool cookies completely before removing them from the parchment paper.

The cookies are best if eaten the same day, but can also be stored in a airtight tin for several days.

*If you are using a stainless steel bowl; the mixuture will take longer to cook if using a glass bowl.