Not to be confused with the traditional Parisian macaron, this easy coconut confection is a must-have edible present in your next holiday gift basket.
yields
30 bite-sized cookies
3 cups unsweetened shredded dried coconut
¾ cup granulated sugar
2 large egg whites
1 teaspoon coconut extract
⅛ teaspoon salt
Ingredients
steps
- Mix all ingredients in electric mixer with paddle attachment. Refrigerate in mixing bowl (covered) at least 1−2 hours.
- Preheat oven to 350 degrees.
- Scoop small balls of dough onto nonstick cookie sheet; space 1−2 inches apart.
- Bake for 8−10 minutes, until light brown on outside.
Note: The macaroon dough can be done a couple days in advance of baking, kept in the fridge.
Date Published: 12.15.12
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- from Chef Wimberley Miree of Ollie Irene in Birmingham, Alabama
