I love coconut. Since I was born and raised in Hawaii, I suppose it is in my blood.
What about you, do you enjoy coconut? If your answer is yes, then we are instant friends. If not, well…the jury is still out on whether or not we can ever really get along.
Coconut macaroons are pure shredded coconut, baked into toasty little mounds. This cookie is basically a meringue, with a crisp exterior and chewy interior. This recipe toasts the coconut, which provides a nuttier flavor and distinguishing crunch.
Toasted Coconut Macaroons
4 egg whites
Pinch of salt
1 1/2 cups powdered sugar
1 teaspoon vanilla or almond extract (I used vanilla)
4 cups shredded sweetened coconut
Toast coconut in a dry skillet over medium heat, stirring until golden. Set aside and let cool. Preheat oven to 325 degrees. Line two cookie sheets with parchment paper. Whisk egg whites and salt until foamy. Gradually add sugar, whisking rapidly until mixture is smooth and thick. Fold in vanilla, then coconut. Stir well to moisten all the coconut. Using wet hands, form the mixture into tablespoon-sized mounds and place on the cookie sheets, about an inch apart. Bake 15-20 minutes. Cookies should be firm but still yield to the touch. Slip parchment onto a rack to cool, then peel the cookies off the paper. Store cookies at room temperature in an airtight container. Makes about 2 dozen cookies.