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Prep Time: 60 Minutes Cook Time: 17 Minutes |
Ready In: 77 Minutes Servings: 2 |
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Prep time includes the 30 minutes of chill time. Ingredients:
3 cups flaked sweetened coconut (about 7 oz) |
2 cups unsweetened finely shredded coconut |
1 cup sugar |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
4 egg whites |
1 tablespoon honey |
1 teaspoon vanilla |
Directions:
1. In a large bowl combine flaked and shredded coconut until evenly mixed.
2. (Flaked coconut should be broken into separate flakes with only a few very small clumps present).
3. In a medium mixing bowl combine sugar, flour, and salt.
4. Add egg ehites, honey and vanilla.
5. Whisk rapidly until smooth.
6. Pour sugar and egg white mixture over coconut mixture.
7. Stir with a wooden spoon, then use hands and continue to blend until evenly mixed.
8. Cover with plastic wrap; chill for 30 minutes.
9. Preheat oven to 300 degrees.
10. Line a large cookie sheet with baking parchment.
11. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2 inches apart.
12. Gently pinch mounds into shaggy pyramids.
13. Bake 17 to 19 minutes or until golden brown.
14. Remove from oven.
15. Transfer macaroons immediately to a cooling rack.
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