Receta Classic Coconut Macaroons
Classic Coconut Macaroons
Not to be confused with their elegant and delicate French cousin, the macaron, this is a satisfying mound of a cookie that I seem to crave just a couple of times a year, especially at Easter time. A tad moist on the inside with a nice crunch on the edges is the result you can expect from this really easy recipe. Happy Easter, Happy Passover, Happy Spring!
Not to be confused with their elegant and delicate French cousin, the macaron, this is a satisfying mound of a cookie that I seem to crave just a couple of times a year, especially at Easter time. A tad moist on the inside with a nice crunch on the edges is the result you can expect from this really easy recipe. Happy Easter, Happy Passover, Happy Spring!
Classic Coconut Macaroons
Makes 20
Ingredients:
- 3 large egg whites
- ½ cup sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 14-ounce package sweetened shredded coconut
Preparation:
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
In a stand mixer or with a whisk if you’re feeling energetic, beat together the egg whites, sugar, vanilla extract and salt until the mixture is completely smooth, beginning to thicken and takes on a glossy sheen. Stir in the coconut and combine well. Spoon the mixture in two-tablespoons full mounds onto the lined cookie sheets, about 10 per sheet, leaving an inch or two in-between. Bake for 25 minutes, until golden brown. Let cook right on the baking sheets and then store in a bag or container at room temperature.
Tags: coconut, coconut macaroons, Easter, macaroons, Passover