I had to redeem myself with some decent Coconut Macaroons. The first attempt at coconut macaroons were pretty bad, and they didn’t end up looking like macaroons at all. These were not only decent, but amazingly delicious! Yum! I used an Alton Brown recipe (see recipe here) this time. The only thing I didn’t do from his recipe was toast the coconut.
Ingredients:
4 large egg whites
Pinch salt
1/2 cup sugar
1 (8-ounce) package sweetened shredded coconut, lightly toasted
Preheat oven to 350. Whip the egg whites and salt with an electric mixer until they start to stiffen. Add the sugar slowly and whip until the egg whites are very (very, very) stiff. Carefully fold in the coconut. Drop by rounded tablespoon fulls onto a cookie sheet and bake for 15-20 minutes, or until they start to brown.