The following recipe is from the July 16th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
There are the dainty French macaroons perfect for afternoon tea and sandwiches. Then there are the chewy, dense, coconut bombs of New York deli fame "sweet enough to wake you up from a stupor induced by bagels and lox." This recipe for vanilla-coconut macaroons, excerpted from The Food Life, is for the latter.
About This Recipe
|Yield:||18 to 20 macaroons|
|This recipe appears in:||This Week in Recipes|
- 2 1/2 cups (4 ounces) unsweetened, shredded coconut
- 3/4 cup sugar
- 2 large egg whites
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or nonstick baking liners.
In a medium mixing bowl, combine the coconut, sugar, egg whites, vanilla, and salt. Using a rubber spatula, fold the ingredients together until evenly combined.
With damp hands (to prevent cookies from sticking), form cone-shaped cookies 1 inch apart on the prepared baking sheets.
Bake until the macaroons are light golden-brown, just firm to the touch, and still soft in the center, 15 to 20 minutes.
Let the cookies rest on the baking sheet until they are cool enough to handle, about 10 minutes. Transfer them to a wire rack to cool thoroughly.