Coconut Macaroons
1 cup granulated sugar
3 egg whites
3 cups unsweetened, shredded coconut
pinch of coarse salt
* 3/4 cup chopped almonds optional
Preheat oven to 325 degrees F. Line baking sheets with parchment paper or nonstick baking mat.
Fold in coconut and nuts. Using a 1 3/4" ice cream scoop, drop mound on to prepared cooking sheet. If you don't have an ice cream scoop, wet your hands and form into 2 tablespoon mounds and drop onto sheet. Bake until lightly brown on bottoms and edges, about 15-20 minutes. Let cool 15 minutes on baking sheet and then remove sheets to counter to completely cool.
Makes about 24 cookies. Will keep, covered, up to 1 week.
If you research coconut macaroon recipes, you may see a version that uses sweetened, condensed milk. I tried the Ina Garten recipe. The condensed milk adds many more calories but lends a much richer taste to the cookies. They are delicious and may stay fresher longer. For a Kosher meal that features meat, this cookie recipe would not be allowed.
Makes about 24 cookies. Will keep, covered, up to 1 week.
If you research coconut macaroon recipes, you may see a version that uses sweetened, condensed milk. I tried the Ina Garten recipe. The condensed milk adds many more calories but lends a much richer taste to the cookies. They are delicious and may stay fresher longer. For a Kosher meal that features meat, this cookie recipe would not be allowed.
Oh, this looks irresistible! I have a certain love for macaroons, and for coconut too. I would be in heaven! Got to make some macaroons soon!
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