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 9raggs
on January 15, 2012
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Light macaroon more like meringue. Very easy to make. I will stick to a more traditional coconut macaroon.
By akannie47
on December 18, 2011
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OMG...these are magnificent. Perfect: easy, simple and tasty. Thanks!
By coleoptera1
Geneseo, IL
on December 17, 2011
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These were WONDERFUL macaroons. HOWEVER, when I read the reviews I saw that several folks complained that they weren't coconuty enough. I thought they were perfect, but THEN I noticed that I had made a mistake. I used a bag of 14oz shredded coconut, rather than the 8oz called for. It made quite a few more cookies, but they were wonderfully light AND coconuty. If you want a more intense coconut experience, increase the ratio of coconut to egg. 14oz to 4 large egg whites worked perfectly for us. The only other change we made was to add 1/8tsp of cream of tarter to the eggs, just to be safe. We loved the recipe and will be using this, rather than the condensed milk version, from now on! Happy Holidays, and thanks AB!
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