Coconut Macaroons

   Just out of the oven! Toasty and delicious with a delicate soft center.

   All packaged up in cellophane, and tied with a pretty gold ribbon, ready for our parish fair.

   
            Personally, I am a huge fan of coconut, in every form it comes in.  I like it both sweet and savory.   When you happen to have extra egg whites to be used, coconut macaroons are one of my recipes of choice.  If you want to get fancy you can even dip the bottoms in chocolate.

As Always,
ENJOY!

How to Make the Easiest Coconut Macaroons

Makes about 24 cookies

What You Need

Ingredients
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla or almond extract (see Additional Notes)
1/4 teaspoon salt

Equipment
Baking sheet
Silpat or parchment paper
Mixing bowl
Whisk
Mixing spoon

Instructions

1. Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
2. Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
3. Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
4. Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
5. Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
6. Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
7. Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.                                       Recipe courtesy of: Cooking Lessons from the Kitchn