Name: Coconut Macaroons
Yield: Makes 4 to 5 dozen macaroons
Ingredients: 8 ounces bittersweet chocolate; 5 cups long-shred unsweetened coconut, toasted; ½ tablespoon vanilla extract; 1⅓ cups sugar; 5 large egg whites

Preparation info

Makes
4 to 5 dozen
macaroons

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Jerry Tewell in our pastry department knows that these are my weakness. They remind me of a Mounds Bar, only better. This is the ideal cookie to serve with coconut ice cream and hot fudge sauce. Bet you can’t eat just one.

Ingredients

5 large egg whites
1⅓ cups sugar
5 cups long-shred unsweete

Method

Procedure

Preheat the oven to 275 degrees. Line baking sheets with baker’s parchment.

Whisk the egg whites and sugar in a bowl over simmering water until warm. Remove from the heat and beat on high speed until stiff peaks form. Then fold in the coconut and vanilla.

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Ingredients

Method

Procedure

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