In the Mix Monday -- Recipe: Coconut Macaroons

This Christmas, I couldn't, for the life of me, find my recipe for coconut macaroons. I knew there was both sweetened and unsweetened coconut in them, along with some corn syrup and egg whites, but I had no idea in which proportions. I searched high and low because I loved those macaroons, but to no avail. Well, thank goodness I lost that recipe because I would have never stumbled upon these morsels that my husband has deemed the best coconut macaroons he has ever tasted. The best part about them is that they are extremely simple to make.

Coconut Macaroons
Yield: About 2 dozen

Time: About 45 minutes, plus time to chill

Ingredients

1 cup sugar

3 cups shredded unsweetened coconut

3 egg whites, lightly beaten

1 teaspoon vanilla extract

Pinch salt

Directions

1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a wooden spoon or wet hands.

2. Line a baking sheet with parchment paper. Moisten your hands to shape each macaroon. I chose balls and squares, but you can choose to shape them however you want by pressing the mixture together with your fingers.

3. Place each macaroon about an inch apart on the baking sheet. Bake until light brown, about 15 minutes. Remove the baking sheet and cool on a rack for at least 30 minutes before eating. These keep well in a covered container for up to 3 days.

Source: How to Cook Everything
http://dinersjournal.blogs.nytimes.com/2008/02/08/recipe-of-the-day-the-ultimate-minimalist-macaroon/

If you have more than two people in your household, I suggest doubling this batch, as they disappear quickly! Bon appetit!

Christine