Ingredients
- 4 large egg whites
- Pinch salt
- 1/2 cup sugar
- 1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
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By Rose0611
Santa Clara, CA
on February 16, 2013
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Always apprehensive about Alton's recipes. Thought this would be fun to make for the kids for Valentines Day. WOW!! What an Absolute Embarrassment!!! Since I didn't have enough time to make another macaroon recipe, I drove to Max's Opera Cafe and bought enough to cover myself so I didn't look like a fool. They were lifeless, tasteless and had a sepia tone. I know how to bake and cook. This recipe is for the first time baker. Deleted this from my files.
By KarolinaCast
on December 26, 2012
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Great flavor and consistency,however by the end of the day they collapsed somehow and became very chewy. I baked them on 350 but they didn't get that nice color,they turned out dirty pink in color.Delicious but not crusty. They were much better than Ina's for sure.
By Silverdachs
California
on December 22, 2012
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I made these for dessert one night, my 10 year old came running to tattle tale that Daddy had taken the entire plate of cookies and put it next to his dinner plate LOL. I couldn't blame him, they were quite good!
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