Recipe by Lennie
This is based on a Rachael Ray recipe. I've made them twice, and both times they've turned out perfectly. While they seem like a holiday cookie, they're nice any time of the year when you have a couple of egg whites to use up.
Top Review by Kasha
Perfect, fast, coconut macaroon-type cookies. I got exactly ten nice sized cookies. You could certainly double the recipe. I made this because of the photo--They are going to a new mother who is bringing her baby home today. Next time, they only thing I would change would be to completely leave out the nutmeg, but that is personal preference. Great to use up a couple of egg whites in a hurry!
- 2 egg whites
- 0.25 ml kosher salt
- 78.07 ml sugar
- 354.88 ml flaked coconut
- 2.46 ml almond extract
- 1.23 ml nutmeg (freshly grated is best)
- 44.37 ml all-purpose flour
- candied red cherries (optional)
Directions See How It's Made
- Preheat oven to 350F; have ready a cookie sheet lined with parchment paper or a Silpat liner.
- In a medium-sized mixing bowl with an electric mixer, beat the egg whites and salt together just until they form soft peaks, then sprinkle in the sugar and continue beating until peaks are stiff.
- Add almond extract and give it a quick buzz with the beaters just to incorporate it.
- Now, with a wooden spoon (or rubber spatula), stir in half the coconut; then the nutmeg; then the flour; then finally fold in the remaining coconut.
- Using a scoop or just working with two spoons, form snowballs a couple of inches apart on your cookie sheets--I aim for about 10 and so keep them on one sheet; if you want more, you'll need more than one baking sheet.
- Bake in preheated oven for approximately 15 minutes (less time if you make small ones) or until the snowballs are just a light golden colour.
- Remove from oven and, if desired, press half of a candied red cherry in the top; it looks pretty but it isn't necessary.
- Remove to a cooling rack and let cool.