your notes:
coconut macaroons
If you’re a fan of coconut, you’ll swoon over these macaroons!
hey curious cook—
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Prepare Ingredients
Gather Baking Equipment
Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray parchment with vegetable oil spray.
In medium bowl, whisk cream of coconut, egg whites, vanilla, and salt until combined.
In large bowl, combine unsweetened and sweetened shredded coconut, breaking up clumps with your fingertips. Add cream of coconut mixture and use rubber spatula to stir until coconut is evenly moistened. Refrigerate dough for 15 minutes.
Use 1-tablespoon measuring spoon to scoop, drop, and shape 18 cookies.
Shaping Macaroons 2-Up
Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 18 mounds (about 1 heaping tablespoon each), leaving space between mounds.
Using wet fingertips, shape mounds into pyramids, rewetting your fingertips as necessary to prevent sticking.
Food for Thought
Three Types of Coconut
Coconut comes in many forms—there’s sweetened and unsweetened shredded coconut, coconut milk, cream of coconut (not to be confused with coconut cream!), and coconut water, to name a few. To make these cookies as coconutty as possible, we use three different types of coconut. A mix of sweetened and unsweetened shredded coconut gives them good coconut texture and flavor (and balances the sweetness—it turns out there is such a thing as too sweet!). Plus, the cream of coconut adds moisture, creaminess, and even more coconut flavor. Bonus: with just egg whites to keep it all together, these cookies are naturally gluten-free.
