Coconut Macaroons

Recipe by seahorse73
READY IN: 1hr 25mins
SERVES: 1
YIELD: 27 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 350 degrees F.
  • Line 3 cookie sheets with parchment paper.
  • Put unsweetened coconut in bowl of food processor fitted with steel blade and add 1 1/4 cups sugar.
  • Process until mixture is finely ground and well combined.
  • Put egg whites in the clean bowl of electric mixer.
  • Set the bowl in a skillet with 1 to 1 1/2 inces of hot water.
  • Place over low heat and beat constantly with a whisk until warm and frothy.
  • (This will happen almost immediately; be careful not to overheat, or the whites will cook).
  • Transfer the bowl to the electric mixer, which has been fitted with the whisk attachment.
  • Add the salt to the whites and beat at high speed until they become white and thick.
  • With the machine running, add remaining 1 cup sugar in a steady stream and continue to beat until thick and shiny.
  • Add the honey and both extracts and continue to beat until stiff (the mixture will look like thick, shiny melted marshmallows).
  • Remove the bowl from the machine and using a sturdy rubber spatula, fold in the ground coconut mixture and 2 1/2 cups sweetened shredded coconut.
  • Combine gently but thoroughly.
  • Using a medium-sized ice cream scoop, scoop macaroon batter onto prepared baking sheets, in 3 rows of 3 per sheet.
  • Using your fingers, place a good pinch of the sweetened premium shred coconut on top of each mound, spreading gently to cover.
  • To correct the shape of a mound, use your fingers to gently prop up and round the batter, which will be soft.
  • Position oven rack on the center shelf.
  • Place macaroons in oven and reduce temperature to 325 degrees F.
  • Bake for 23 to 25 minutes or until light golden brown on the outside but still visibly soft on the inside.
  • Let sheet sit on a wire rack for 5 to 10 minutes.
  • Use a thin metal spatula to transfer the cookies.
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