I love coconut, chewy and sweet! This is a wonderful recipe adapted from joyofbaking.com. I like making a small batch so I can have a treat but no so many that I am tempted to go crazy. I have been known to go a little crazy and over indulge, true confessions. If you are a chocoholic like me, coconut macaroons get even better by drizzling them with a little dark chocolate! I love using my Silpat for easy non-stick baking and quick clean-up.
2 large egg whites
1/2 cup sugar
1/8 tsp salt
1 tsp vanilla
1/4 tsp fine lemon zest
1/4 cup cake flour, sifted
1 1/2 cups sweetened shredded coconut, chopped
In a heatproof bowl, place over saucepan of simmering water, whisk together egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in vanilla, lemon zest, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
Preheat oven to 325° and line baking sheet with Silpat. Place small scoop (heaping tablespoon) of batter on Silpat. Bake for about 17 to 20 minutes or until golden brown. Remove from oven and let cool on baking sheet for about 10 minutes and then place on wire rack to cool.
Makes about 1 dozen cookies
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.