02
December
2011
|
03:33 PM
America/New_York

Coconut Macaroons

Light, sweet and perfect for a summer treat.

 

  • 4 large egg whites
  • 1 cup (200 grams) granulated white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup cake flour
  • 2 1/2 cups sweetened coconut

 

In a stainless steel bowl, over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate (about one hour) or until the dough is firm. Preheat oven to 325 degrees F (170 degrees C) and line two baking sheets with parchment paper. Place small mounds (about 1 tablespoon) of the dough on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.

 

Makes about two dozen macaroons.

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