Substitute 1/2 cup toasted chopped almonds for 1/2 cup of the coconut, and substitute pure almond extract for the vanilla.Coconut macaroons are always chewy; that’s what happens when coconut is melded with egg whites. But these are very special because the coconut is toasted first.
Yield: 3 dozen
Active time: 15 minutes
Start to finish: 45 minutes
4 cups unsweetened shredded coconut
5 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
11/2 cups superfine granulated sugar
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F, and line two baking sheets with parchment paper or silicon baking mats. Place coconut on a baking sheet, and toast for 7 to 10 minutes, or until lightly browned. Set aside to cool. Reduce the oven temperature to 275°F.
2. Place egg whites in a grease-free mixing bowl and beat at medium speed with an electric mixer until frothy. Add the cream of tartar and salt, raise the speed to high, and beat until soft peaks form. Add sugar, 1 tablespoon at a time, and continue to beat until stiff peaks form and meringue is glossy. Beat in vanilla. Fold cooled coconut into meringue.
3. Drop meringue by heaping 1-tablespoon portions onto prepared baking sheets, 11/2 inches apart. Bake for 25 to 30 minutes, or until outside of macaroons are dry. Cool cookies on the baking sheets on top of cooling racks.
Variation
Substitute 1/2 cup toasted chopped almonds for 1/2 cup of the coconut, and substitute pure almond extract for the vanilla.
