Coconut Macaroons

Coconut Macaroons

Lately, I've been totally obsessed with coconut. I eat dried coconut flakes as a snack, use coconut oil in granola, and macaroons have totally stolen my heart. Best part—coconut is kosher for Passover, and coconut macaroons are a cinch to make in the kitchen, so much so that you will never touch those stale Manishewitz things again.

The trick: Mix shredded coconut with coconut flakes to get just the right texture. The cookies get that perfect ratio of crispy to chewy. And if you want uber-decadent, feel free to drizzle a bit of melted chocolate over your macaroons.

  • Yield:Makes about 22 cookies
  • Active time: 15 minutes
  • Total time:1 hour

Ingredients

  • 4 large egg whites, at room temperature
  • 3 cups unsweetened dried coconut flakes
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup granulated sugar
  • 1/4 cup demerara sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon salt

Directions

  1. 1.

    Place all the ingredients in a large heatproof mixing bowl (stainless steel is best) and set the bowl in a skillet with barely simmering water and stir the mixture with a wooden spoon, scraping the bottom to prevent burning. Stir for 5 to 7 minutes until the mixture is very hot to the touch and the egg whites have thickened a bit. They will turn from translucent to opaque. Set the egg white mixture aside for 30 minutes to thicken up more.

  2. 2.

    Preheat the oven to 350oF and place the racks in the upper and lower thirds in the oven. Line 2 cookie sheets with parchment paper.

  3. 3.

    With two tablespoons, place the coconut mixture in neat heaps on the lined cookie sheets 2 inches apart from one another. Bake for 3 minutes and rotate the sheets from front to back. Bake another 2 minutes, and switch the baking sheets from top to bottom and vice versa. Lower the temperature to 325oF and bake for another 10 to 15 minutes, until the macaroons are a mix of cream and gold colors and the edges get slightly brown. Cool baking sheets on cooling racks and let cool completely before peeling away from the parchment paper.

  4. 4.

    Serve, preferably, on the day the macaroons are baked – they’re best day one. However, they’re still delicious for a few more days, though it’s doubtful they will last that long in any household that loves a macaroon.