Toasty Coconut Macaroons (Alton Brown) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 40 |
|
Ingredients:
one 14-ounce package sweetened shredded coconut |
4 large egg whites |
1/2 cup sugar |
1 teaspoon vanilla extract |
1/4 teaspoon kosher salt |
Directions:
1. Heat oven to 350 degrees F.
2. Spread the coconut out in a single layer on a half sheet pan. Bake for 15 to 20 minutes, stirring every 5 minutes, until the coconut is golden. Set on a cooling rack to cool.
3. Whip the eggs whites and sugar in a large bowl with a hand mixer on high for 8 to 10 minutes until stiff peaks form. Add the vanilla and salt. The egg whites and sugar can also be whipped in a stand mixer fitted with the whisk attachment.
4. Using a rubber spatula, fold in the toasted coconut.
5. Drop by the tablespoon onto a parchment paper-lined half sheet pan, leaving 1 to 2 inches around each cookie. Bake for 15 to 20 minutes or until golden brown.
6. Cook's Note: The outsides should be golden brown but the insides should still be moist.
|
|