Coconut Macaroons

Coconut Macaroons

(Real Simple Magazine, March 2013)

3 large egg whites

½ cup sugar

½ tsp vanilla

¼ tsp kosher salt

1-14 oz pkg sweetened shredded coconut

Heat oven to 325.  Line 2 baking sheets with parchment paper.

Wisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy and the sugar is almost dissolved.  Fold in the coconut, stirring until evenly combines.

Using a small ice cream scoop, drop the batter in mounds (about 2 tbsp each) 1 inch apart on the prepared baking sheets.  Bake, rotating the sheets halfway through, unit golden brown (about 20-25 minutes).  Let cool completely.  The macaroons will keep for up to 5 days at room temperature in an airtight container.

My notes:  The next time I make these I would decrease the sugar to 1/3 cup (they were plenty sweet) and increase the vanilla to 1 tsp.  I would also use regular salt instead of kosher.

These were good both plain AND dipped in chocolate ganache.  I also pressed almost a full batch into a greased pie pan and baked (watch the edges!!) – it made a GREAT crust for a Key Lime  pie!

Also a great crust for the chocolate ganache pie (16 oz dark chocolate, 1 cup heavy cream)