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.
