Joyce Goldstein

Coconut Macaroons

Preparation info
  • Makes

    4 to 5 dozen

    macaroons
    • Difficulty

      Easy

Appears in
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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.