These fragrant macaroons fill your kitchen with the sweet scent of coconuts, whisking you away from the mounds of snow to the tropics. These coconut macaroons have a crisp exterior and a chewy centre. The meringue recipe made them light and airy.
The batter must be chilled for 4 hours or overnight, so plan accordingly.
Recipe Source: The Dahlia Bakery Cookbook
Yields 20 small cookies (I ended up with 15 1-ounce cookies)
2 egg whites
pinch kosher salt
140g (2/3 cup) granulated sugar
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
191g (2 1/4 cups) sweetened shredded coconut
1) In the bowl of a stand mixer fitted with a whisk attachment, whisk the egg whites and salt at high speed until stiff peaks form.
2) Gradually add the sugar, whisking until the meringue is smooth and glossy. It will form soft mounds.
3) Add the flour and vanilla extract, whipping briefly at medium speed until combined.
4) Use a rubber spatula to fold in the coconut.
5) Cover the batter with plastic wrap and set the bowl in the fridge for 4 hours or overnight.
6) Preheat the oven to 325F.
7) Line 2 baking sheets with silicone mats. The batter is very sticky, so if you use parchment paper make sure to spray it with vegetable oil.
8) Divide the batter into 1-ounce mounds and line them on the prepared baking sheets. Do not flatten the cookies.
9) Bake for 25 minutes, until the cookies are golden brown.
10) Transfer the baking sheets to wire racks. Let the cookies cool completely on the baking sheets before using a metal spatula to place them on a serving platter.