MAKES 48 COOKIES
Be sure to use cream of coconut (such as Coco López) and not coconut milk here. Unsweetened desiccated coconut is commonly sold in natural foods stores and Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to ½ cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients. For larger macaroons, shape haystacks from a generous ¼ cup of batter and increase the baking time to 20 minutes. See the sidebar that follows the recipe.
|
1 |
cup cream of coconut |
|
2 |
tablespoons light corn syrup |
|
4 |
large egg whites |
|
2 |
teaspoons vanilla extract |
|
½ |
teaspoon salt |
|
3 |
cups (9 ounces) unsweetened shredded coconut |
|
3 |
cups (9 ounces) sweetened shredded coconut |
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper.
2. Whisk cream of coconut, corn syrup, egg whites, vanilla, and salt together in small bowl; set aside. Combine unsweetened and sweetened coconuts in large bowl; toss together, breaking up clumps with fingertips. Pour liquid ingredients over coconut and mix until evenly moistened. Refrigerate for 15 minutes.
3. Working with 1 tablespoon of dough at a time, drop dough onto prepared sheets, spacing them 1 inch apart. Using your moistened fingertips, form dough into loose haystacks. Bake until cookies are light golden brown, about 15 minutes, switching and rotating sheets halfway through baking.
4. Let cookies cool on sheets until slightly set, about 2 minutes; transfer cookies to wire rack and let cool to room temperature before serving.