Coconut Macaroons

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This is my favorite type of macaroon – the cloud-like pile of gooey coconut inside the just slightly crunchy crust.  My recipe is adapted from Nigella Lawson’s How to be a Domestic Goddess.

Coconut Macaroons
makes 16 large macaroons

2 large egg whites
1/4 tsp cream of tartar
1/3 cup sugar
2 tbsp ground almonds
pinch of salt
1 tsp vanilla
1 1/4 cup shredded coconut

Preheat oven to 325 degrees. Beat the egg whites until foamy, but not any more than that. Add the cream of tartar and continue to beat until soft peaks are formed. I recommend using your KitchenAid for this. Add the sugar very slowly, we’re talking one teaspoon at a time until all the sugar is incorporated adn the peaks are stiff and shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky and hold it shape when clumped into a ball.

Form into the appropriate macaroon-sized balls (I like them to be about 2″ in diameter). It is best if they are heaping before going in the oven and they will spread just a bit while baking. Cook for 20 minutes or until they turn the slightest golden color and then quickly remove them from the oven. Be careful not to over-bake them.

Enjoy!

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Filed under Food, Recipes, dessert

Tags: baking, coconut, cookie, dessert, Food, macaroon, recipe