Chocolate-Coconut Macaroons from Cooking Light April 2015

Whip up easy macaroons. Billowy, soft peaks of beaten egg whites are the key to these light and airy cookies. Moisture will damage the chewy-crisp texture of macaroons. Cool completely, and then store them in an airtight container.

• Ready In: 37 mins
• Yields: 40 cookies

Ingredients

• 3⁄4 cup powdered sugar
• 1⁄2 cup granulated sugar
• 3  tablespoons cake flour
• 3  tablespoons  unsweetened cocoa
• 4  large  egg whites
• 1  teaspoon vanilla extract
• 2  cups sweetened flaked coconut

Directions

1. Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.
2. Sift together sugars, cake flour, and cocoa in a large bowl.
3. Beat egg whites with a mixer at high speed 1 minute or until soft peaks form. Reduce mixer speed to low, add vanilla, and slowly spoon in sugar mixture. Gently fold in coconut, 1 cup at a time.
4. Drop batter by heaping tablespoonfuls onto prepared pans about 1 inch apart. Bake at 325 degrees for 22 minutes. Cool completely on pan.
5. May drizzle with thin ganache, if desired.