Coconut Macaroons
- 4 large egg whites
- 1 1/4 cups (250g) sugar
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 1/2 cups (200g) unsweetened shredded coconut (see note)
- 1/4 cup (35g) flour
- 1/2 teaspoon vanilla extract or vanilla bean paste
Directions
- In a large skillet or wide saucepan, mix together the egg whites, sugar, salt, and honey.
- Over low heat on the stovetop, stir the egg whites and sugar together until the mixture is tepid, but not warm or hot. You don’t want to cook them; just warmed slightly so they are looser.
- Add the coconut, flour, and vanilla. Continue to stir the mixture over medium heat for a few minutes until it thickens to a cohesive mass. (It’ll be like very thick oatmeal and the bottom will very slightly start to scorch.) Remove from heat. Transfer to a bowl to cool to room temperature.
- When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350°F (180ºC).
- Form the dough into 1 1/2-inch (4cm) rounds in your hands, squeezing the dough to coax them into rough rounds (remember, the French call them “rocks,” so they can be a uneven – for smoother rounds, dampen your hands), then place them evenly spaced on the baking sheet. Bake the macaroons until deep golden brown, about 18 to 20 minutes. I sometimes cook five minutes more to get them extra crisp. Cool completely. If you like, you can drizzle melted chocolate atop.
Author’s Note: I don’t bother with most of the instructions tbh. Usually I’ll just put everything in a KitchenAid and mix. Also, I usually put in 230g sugar instead. If you beat the sugar and egg whites first, they’ll be extra fluffy.
Adapted from David Lebovitz