Coconut Macaroons

Really simple cookie that looks way more complicated than it is.

Servings: 2 1/2 to 3 dozen

Ingredients:

• 14 ounce package of sweetened, shredded coconut

• 14 ounce can of sweetened, condensed milk

• 1 teaspoon pure vanilla extract

• 2 egg whites

• ¼ teaspoon kosher salt

Chef’s Notes:

• I use an ice cream scoop for these, and all cookies I make when dropping onto the sheet pan, different sizes for different cookies. For these I use one that is about 1 ¾ inches.

• I usually use my Silpats instead of parchment paper when making cookies, but in this instance, use parchment. The macaroons will stick to Silpat. If you want to do a chocolate ganache to dip or drizzle over the macaroons (and who wouldn’t?) cut the recipe for the glaze on the Chocolate Hazelnut Torte in half, and use it.

Instructions:

1. Preheat oven to 325 degrees.

2. In a large bowl, combine the coconut, milk, and vanilla and stir with spoon until combined.

3. In a mixer fitted with a whisk attachment, whisk the egg whites and salt until they make firm, but still moist peaks.

4. Carefully fold the whites into the coconut mixture. Don’t over-fold as the whites will collapse. Just stir until they are incorporated into the coconut.

5. Drop the batter onto sheet pans lined with parchment paper.

6. Bake for 25-30 minutes (15-20 in a convection oven).

7. Let cool and enjoy.