Coconut Macaroons

Recipe Ingredients

4 cups	372g / 13oz	Sweetened shredded coconut - (14 oz)
1 1/2 cups	297g / 10oz	Granulated sugar
1 cup	198g / 7oz	Egg whites
1/2 cup	31g / 1.1oz	All-purpose flour
2 teaspoons	10ml	Pure vanilla extract
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

Line a baking sheet with kitchen parchment and set aside. In a heavy saucepan, combine all of the ingredients and mix thoroughly. Place over medium heat and cook, stirring constantly and scraping the bottom of the pan to prevent scorching, until the mixture is fairly dry and stiff, about 10 minutes. Remove from heat.

Using a #20 (1/4-cup) ice-cream scoop with a release mechanism, scoop up level portions of the mixture and place them about 1 inch apart on the lined baking sheet. Transfer baking sheet to a 350 degree oven and bake until the macaroons are golden brown, about 20 minutes.

Remove the baking sheet to a wire rack to cool for about 5 minutes, then peel the macaroons from the parchment and place directly on the rack to cool completely. (Macaroons may be stored in an airtight container at room temperature for up to 3 days.)

This recipe yields 1 dozen large cookies.

Source:
The Los Angeles Times, 02-03-2002

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