1 1/2 cups granulated sugar
1/3 cup water
2 teaspoons light corn syrup
Pinch of fine sea salt
1/2 teaspoon pure vanilla extract
Grated zest of 1/2 orange
5 cups (1 pound) unsweetened shredded coconut
3 large egg whites, at room temperature
Raspberry Coconut Macaroons: Gently fold in 1 cup frozen crumbled raspberries to the completed dough and bake as directed. Chocolate-Drizzled Coconut Macaroons: After the macaroons have been baked and cooled, drizzle them with tempered chocolate for an added treat.
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