This delicious recipe is a simple crowd pleaser. Even people who say, “Oh…I don’t like coconut…” fall for these! I should know, I was one of those people! And, if you’re a coconut lover you’ll be in heaven!
4 egg whites
1 cup of granulated sugar
1/4 tsp salt
1 tsp vanilla extract
1/2 cup cake flour
4 cups coconut flakes (I buy sweetened)
1. Add about 2 cups of water to your double boiler. Heat the water on medium high. If you don’t have one, you can simply place a stainless steel bowl over a small pot. Do be careful as the bowl will get hot.
2. Add the egg whites to the bowl of the double boiler or the stainless steel bowl along with the sugar and the salt. Place it over the simmering water. Whisk the mixture until it is smooth and creamy. At the moment the egg and sugar mixture is creamy and smooth and just warm to the touch, remove it from the top of the boiler.
3. Add the vanilla, cake flour, and the coconut flakes and stir to combine well.
4. Cover the bowl with plastic wrap and refrigerate over night or at least for 4 hours.
5. When ready to bake, heat the oven to 350 degrees. Line a baking sheet with parchment paper. Using two large spoons, scoop about 1 Tbsp of the mixture with one spoon and with the other spoon slide it on to the parchment paper, forming a little ball as you go. You should be able to fit 12 mounds the cookie sheet. Do not crowd them; leave about 1-2 inches in between each one.
6. Bake for about 15 minutes or until the tops start turning golden. I like to start checking on them at around 10 minutes, watching closely so they don’t burn. Once done, remove them from the oven and transfer each macaroon onto a cooling rack. Repeat for the next batch if you don’t have an extra cookie sheet.
Finally, get creative! I’ve made these dipped in chocolate, added chopped almonds, and added lemon zest. Each alteration has been delicious!