13th
Recipe: Classic Coconut Macaroons
From the King Arthur Flour Cookie Companion
Yield: 2 dozen cookies
- 2 large egg whites, at room temperature
- 1/8 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 3/4 cup sugar, superfine preferred
- 3 cups (9 ounces) shredded sweetened coconut (Eds. note: I buy the 7 ounce package, which has 2 3/4 cups, and it works just fine)
Preheat the oven to 325 degrees F. Lightly grease (or line with parchment) one large or two smaller baking sheets. Put the egg whites in a large, clean, dry, nonplastic mixing bowl. Add the salt and cream of tartar and beat the whites until they form soft peaks. Add the vanilla, then gradually sprinkle in the sugar while continuing to beat the egg whites until they form stiff peaks. Fold in the coconut.
Drop the batter onto the prepared sheets in 1 1/2 inch mounds; a tablespoon cookie scoop works well here. Bake them for 18 to 22 minutes, until the coconut is a toasty golden brown and the crust is set; they’ll still be moist inside. Remove them from the oven and let cool on the pan for 5 to 10 minutes before transferring them to a rack to cool completely. Store in an airtight container.
Nutritional information per serving (1 cookie, 20 g): 76 calories, 3 g fat, 1 g protein, 3 g complex carbohydrates, 9 g sugar, 1 g dietary fiber, 43 mg sodium, 38 mg potassium, 2 mg calcium, 11 mg phosphorus.
