Coconut Macaroons

Makes about 2 dozen

  • 3 egg whites
  • 1-1/4 c. sugar
  • 14 oz. bag shredded coconut

1) Whisk together egg whites and sugar in heat proof bowl. Create a double boiler by placing bowl over pot with about an inch of boiling water. Whisk continuously until sugar dissolves. (Hint: Listen for the gritty, sandy sound to disappear and you're good to go!)

2) In large bowl, pour about half of egg white mixture over coconut. Stir well to completely distribute wet ingredients. Slowly add more egg white mixture, about a tablespoon or two at a time, until the coconut is wet enough to just hold together when scooped. You may not need all the egg whites, so stir well between each addition!

3) Pack mixture into cookie scoop or press firmly into ball about 2 T. in size. Place on cookie sheet, lined with parchment paper, and bake at 350 F for 10-15 minutes or until just barely golden. The cookies will be very fragile at this point. Carefully slide the entire sheet of parchment paper off the baking sheet and allow to cool completely. 

Source: L'Academie de Cuisine