Recently, I was asked to make some macaroons; I think they really wanted me to make macarons, but I looked for a macaroon recipe and made these little cookies. They are really quite siimple. A couple years ago I made Coconut Macaroons and wrote an article then. That recipe used sweetened condensed milk as the binding agent, whereas this recipe uses meringue. Otherwise, the recipes are very similar
The recipe comes from Alton Brown and the Food Network.
Toasty Coconut Macaroons
- one 14-ounce package sweetened shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- Preheat the oven to 350 degrees F.
- Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes until the coconut is golden. Set on a cooling rack to cool.
- Whip the egg whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with a whisk attachment.
- Using a rubber spatula, fold in the toasted coconut
- Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown
That is the recipe, and now I need to explain how I actually made the cookies.
In my old oven, the coconut did not evenly cook, and so even with stirring, there were pieces that were much darker than others. I used my stand mixer to whip the egg white. I used my #60 scoop to measure and drop the cookies onto my cookie sheets covered with silicone pads.
I got 3 1/2 dozen cookies. I found the best cooking time was just over 15 minutes, but short of 17 minutes. The old oven is funny that it seems to cook a second pan faster than the first pan, so I have to generally reduce the time by about a minute after the first batch is cooked.