These are so delightfully edible, I had to share the recipe.
I had egg whites leftover and extra coconut from the lemon curd filling I made for the coconut cake last week, so I went looking for coconut macaroon recipes. I found one from Alton Brown which was basically meringues with toasted coconut, and thought it sounded good, but the recipe didn't have enough coconut in it as far as I was concerned, so I used the idea as a jumping off point and made my own recipe:
Makes: approx. 7 dozen (depending on size)
Oven: 350˚ F
4 large egg whites (measures about half a cup)
Pinch of salt
2/3-3/4 cup sugar (to taste)
2 tsp vanilla extract
4 1/2 unsweetened coconut (half finely shredded, half coconut chips) toasted
Toast coconut in 350˚ F oven for 5-10 minutes, stirring at least once. Only toast one grate of coconut at a time so it browns evenly. Watch your pans closely as coconut goes from toasty to burnt in seconds. I used the fine shred and the bigger coconut chips because it's what I had. It would only change the texture slightly if you wanted to use all of one or the other.
Beat egg whites and salt in stand mixer or with electric hand mixer until they begin to stiffen. I usually do almost everything by hand, but with egg whites it is considerably easier with electricity. Be careful not to over beat your whites—easy to do in the stand mixer, particularly
|add half of the sugar|
Add half the sugar, beat until combined, add remaining sugar and vanilla
|Beat until stiff and glossy|
Beat until stiff and beautifully glossy. Few things are as gorgeous as the glossiness of a meringue, IMO. Keep in mind these are raw egg whites as you try to resist tasting the lovely fluffiness. (I failed in my resistance. Thus far, still alive.)
Fold in fine coconut, then coconut chips. Again, keep in mind these are still raw egg whites. (Failed once again. HOLY CRAP LIGHTLY SWEET COCONUT MARSHMALLOW YUM)
|Drop teaspoons 1-2 inches apart|
|bake 15-20 minutes|
Cool on wire rack for at least an hour before storing in air-tight container, making sure to put parchment between each layer of cookies. These stick together rather well after a few days
|cool on rack for an hour|
Also, if you were so inclined, I'd be willing to wager they'd be lovely with a 1 to 1 ½ cups of toasted sliced almonds folded in with the coconut. Or dipped in chocolate. Or both.