Coconut Macaroons

Coconut Macaroons

A cookie for coconut lovers.  A sub­lime mix of crispy, caramelized golden edges, and chewy good­ness inside. An awe­some exchange cookie, and an even more awe­some way to use up the three dozen egg whites serendip­i­tously left over from my ice-cream mak­ing binge. This cookie is eas­ily a hall-of-famer for its ease alone! It uses nat­ural, unsweet­ened shred­ded coconut, (dessi­cated in some descrip­tions), which I have never, ever, even once found at my local gro­cery store. Which says a lot about my local gro­cery store.…. I always buy it in a large amount at the health food store which has a great bulk foods sec­tion. So there. It’s healthy coconut!

In com­par­ing this recipe to oth­ers which use sweet­ened shred­ded coconut, I found it eas­ily 7X more deli­cious! It has a much more nat­ural coconut taste and doesn’t over­whelm your mouth with sweetness.

makes 15–16 cookies

3/4 cup sugar

1/4 cup flour

2 1/2 cups unsweet­ened shred­ded coconut (see heading)

3 egg whites (or 3 oz. egg whites if you are weigh­ing because you have three dozen left over from pre­vi­ously men­tioned  ice-cream binge)

1 tea­spoon almond extract

pinch of salt

Pre-heat oven to 325 degrees F.

In a large bowl, mix the coconut, sugar, flour, and salt. In a seper­ate bowl, put the seper­ated the egg whites and vanilla and mix. (re-purpose the yolks!)  Add to the coconut mix­ture and mix together well with your hands. (trust me, it’s eas­ier this way!)

Using a tw0-tablespoon sized cookie scoop, por­tion out the coconut mix­ture. You can either leave the cook­ies in a rounded shape, or with slightly wet hands, shape them into pyra­mids. I love the extra cor­ners this gives the cookie-more oppor­tu­nity for the yummy caramel-ness on all the egdes!

Place on a parch­ment or sil­pat lines bak­ing sheet. Leave about an inch of space between cook­ies and bake for 16–18 min­utes, turn­ing pan 180 degrees halfway through. The cook­ies should be get­ting a nice golden brown color on the tip, edges, and around the bottom.

For dip­ping in chocolate:

3 ounces of high qual­ity semi-sweet or bit­ter­sweet chocolate–chopped into small pieces (Ghi­rardelli is a pretty good brand avail­able in most gro­cery stores)

Fash­ion a dou­ble boiler using a stain­less steel bowl over a small pan with about an inch of sim­mer­ing water. Don’t let the water touch the bowl. Place the choco­late into the bowl and let slowly melt, stir­ring occasionally.

Remove the choco­late from the heat mak­ing sure none of the water makes it’s way into the bowl, as this will ruin your chocolate.

Dip or driz­zle your cook­ies with the choco­late, then set­ting onto the parchment/silpat lined bak­ing sheet to set.

Cook­ies keep well for 2–3 days in an air­tight container–although they will soften a bit.

Coconut Macaroons

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