Don’t confuse these withmacarons, which are little sandwiches of almond meringue. Coconut macaroons are sometimes made with almond paste or, shown here, as simple mounds of baked meringue with shredded coconut folded in.
One12-ounce package sweetened shredded coconut
Preheat the oven to 200°F. Unless you are using a nonstick pan, line a sheet pan with parchment paper.
Beat the egg whites to medium peaks, add the sugar, and beat to stiff peaks. Reserve ½cup coconut and fold the rest into the egg whites.
Make 2-inchrounds of the egg white mixture with 2 spoons or a pastry bag fitted with a ⅔-inch fluted tip on the prepared pan. Sprinkle the reserved coconut over the macaroons.
Bake for about 3 hours, or until the cookies are dry and feel hard to the touch. If the cookies start to brown, even slightly, turn down the oven between warm and the lowest temperature setting. Let cool until set and then transfer to cooling racks, or let cool in the pan set on a rack. Store tightly sealed in an airtight container for up to 1 week.
Making Coconut Macaroons
Beat egg whites to medium peaks, add the sugar, and beat to stiff peaks. Fold in all but ½cup of the coconut.
Use a pastry bag with a fluted tip to pipe the macaroons onto the prepared sheet pan.
Sprinkle each macaroon with shredded coconut.
Bake for about 3 hours, or until the cookies are dry and hard.