Coconut Macaroons
The macaroon gets its name from the Italian ammaccare, “to crush”—probably a reference to the almond paste that was once a main ingredient. Due to its lack of leavening, it was likely adapted by the Jews for use at Passover, and was later modified to include shredded coconut.
Ingredients
- 4 egg whites
- ⅔ C (86 g) confectioners’ sugar
- 2 C (160 g) shredded unsweetened coconut
- 1 tsp (2 g) vanilla sugar
Garnish
- 1 C (118 g) sweetened whipped cream
- ¼ C (25 g) chocolate shavings
Directions
Preheat oven to 350°F (160°C). Beat egg whites until stiff, then combine with other ingredients. Drop small amounts on a parchment paper-lined baking sheet. Bake 10-15 minutes.
- Prep time: 20 minutes.
- Cook time: 18 minutes.
- Makes 20 cookies.