What screams coconut-ty, flaky, sweet, and just plain delicious? Ah... yes. Macaroons. On a Wednesday afternoon, I came home from school wondering what I was mouth watering and craving for. While I was flipping threw America Test Kitchen Cook Book, I found an easy, yet delicious looking recipe for Coconut Macaroons. About 60 minutes later, BADA-BING BADA-BOOM! And we have Coconut Macaroons! Perfect for a cold day with hot chocolate. Enjoy!
MAKES: about 2 dozen cookies
PREP TIME: 5 minutes
TOTAL TIME: 1 hour plus cooling time
Be sure to spray parchment paper lightly with vegetable oil spray or the cookies will stick.
5 cups (20 ounces) sweetened flaked or shredded coconut
8 large egg whites
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon almond extract
1) Pulse the coconut in a food processor until finely chopped, about 15 seconds, and transfer to a large bowl. Process the egg whites, sugar, salt, and almond extract in a food processor until light and foamy, about 15 seconds. Stir the egg mixture into the chopped coconut until combined. Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.
2) Adjust the oven racks to the upper- and lower-middle positions and heat oven to 375 degrees. Line two baking sheets with parchment paper and coat lightly with vegetable oil spray. Using wet hands, roll 1 tablespoon of the mixture at a time into balls and lay on the prepared baking sheets, placed about 1 inch apart.
3) Bake until the macaroons are light golden brown, 13 to 15 minutes, switching and rotating the baking sheets halfway through the baking. Let the macaroons cool completely on the baking sheets for 30 minutes before serving.