Not to be confused with the cute French Almond Macarons. This are very simple to make. Coconut, egg whites, sugar, and vanilla. This recipe is adapted from Martha Stewart.
Coconut Macaroons
Unsweetened shredded coconut is available in health food stores. You can also use sweetened shredded coconut (reduce the sugar in the recipe from 3/4 cup to 1 tablespoon). For the variations, pair the coconut with chocolate – chips or cocoa powder – to create rich combinations reminiscent of a candy bar. Makes about 1 1/2 dozen.
3/4 cup sugar
2 1/2 cups (about 3 ounces) unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature up to 3 days.
After they have cooled I like to dip them in melted dark chocolate for a more decadent taste.