Makes: About 2 dozen
Time: About 20 minutes, plus time to cool
Moist and chewy, this cookie contains no dairy or flour and can be put together in one bowl in no time flat. It’s also quite versatile: Use up to 5 cups of coconut for something lighter and chewier or replace some of it with nuts (see the variations). If you can find only sweetened coconut, decrease the sugar to ½ cup.
1. Heat the oven to 350°F and line baking sheets with parchment paper. Lightly beat the egg whites with the sugar until frothy, then mix in the rest of the ingredients until the coconut is evenly coated.
2. Wet your hands and make small mounds of the mixture, each 1 to 2 tablespoons, about an inch apart on the prepared sheets. Bake until golden, about 15 minutes. Cool the cookies on wire racks for at least 30 minutes before eating. These will keep in an airtight container for up to 3 days.
CHOCOLATE-DIPPED MACAROONS When the cookies are completely cool, melt 8 ounces chocolate with 3 tablespoons butter. Place a piece of parchment or foil under the rack and dip each macaroon partially in the chocolate. Let set on the rack.
CHOCOLATE MACAROONS Chop and melt 2 ounces unsweetened chocolate; let cool slightly. Stir it into the egg and coconut mixture along with ¼ cup cocoa powder.
COCONUT-LEMON MACAROONS Light and airy, a cross between a macaroon and a lemon meringue: Whisk the egg whites and sugar until soft peaks form. Add the grated zest of 1 lemon with the coconut.
NUTTY MACAROONS Any nut works well here; it’s also very good with up to 1 cup chopped chocolate: Use 1½ cups coconut and 1½ cups finely chopped nuts. Add ½ teaspoon almond extract.