Printable Area
Toasty Coconut Macaroons
Recipe courtesy Alton Brown
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- about 40 cookies
Ingredients
- 4 large egg whites
- Pinch salt
- 1/2 cup sugar
- 1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.