Mark Bittman

Coconut Macaroons

Preparation info
  • Makes about

    2 dozen

    • Difficulty

      Easy

    • Ready in

      45 min

Appears in
The Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
The Best Recipes in the World

By Mark Bittman

Published 2005

  • About

This is the best use of leftover egg whites you’ll find. Generally, one egg white will support one cup of shredded coconut or ground nuts, but I like to be safe and use an extra egg white. You can combine nuts and coconut or use any of them alone.

Ingredients

  • 4 egg whites
  • 1½ cups superfine or Confectioners’ sugar
  • 3

Method

  1. Preheat the oven to 325°F. Use an electric mixer to beat the whites until foamy. Gradually add the sugar until the mixture is stiff. Fold in the remaining ingredients.
  2. Use a pastry bag, a resealable plastic bag with a corner cut out, a spoon, or wet ha