Calling all coconut lovers! Coconut is a great source of immediate energy, helps reduce inflammation in the body and is a heart healthy fat. These macaroons are a very satisfying flourless treat. Macaroons are traditionally made with evaporated milk but these macaroons inspired by cookbook author Alice Medrich, are made with flaked coconut and warmed egg whites. This recipe is a two step process but will guarantee a delicious cookie. The exterior of the cookies will be golden and crisp and the interior will be soft and moist. These cookies are a perfect treat for the holidays!
Ingredients
- 4 large egg whites
- 31/2 cups unsweetened dried flaked coconut or 3 cups sweetened dried shredded coconut
- 3/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon Kosher salt
- 6-8 ounces good quality dark or semisweet chocolate cut into pieces
Servings: dozen
Instructions
- Line two cookie sheets with parchment paper or silicone baking mats (Silpat). Combine all of the ingredients in a large heatproof mixing bowl, preferably stainless steel because the mixture will heat faster than in glass. Set the bowl directly into a wide skillet filled with a small amount of barely simmering water. If your bowl bobs in the water, simply pour some out. Stir the mixture with a silicone spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch. The egg whites will have thickened slightly and turned from translucent to opaque, this will take about 5 to 7 minutes.
- Set the batter aside for 30 minutes to let the coconut absorb more of the flavor. Preheat the oven to 350 degrees F. Position the oven racks in the upper and lower thirds of the oven. Using 2 tablespoons of batter, make heaps 2 inches apart on the lined cookie sheets. Bake for about 5 minutes or just until the coconut tips begin to color. Rotate the pans from top to bottom and from front to back halfway through the baking time, to ensure even baking.
- Lower the temperature to 325 degrees F and bake for 10 to 12 minutes, until the cookies are golden with deep brown edges. Set the pans on racks to cool. Let cool completely before gently peeling the parchment away from each cookie. The cookies are best on the day they are baked. The cookies should be stored in an airtight container for 4 to 5 days.
- Optional- Chocolate Drizzle: While the cookies are still hot, top each with a little piece of your favorite milk or dark chocolate and let it melt, or drizzle a little melted chocolate over each cookie.