I know this isn’t a common feeling, but these are one of
my favorite cookies: moist, chewy, coconutty. Mine are
made with lightly beaten whites, contain no butter, egg
yolks, cream, or flour, and can be put together in one
bowl in no time flat. For overkill, you can drizzle with or
dip into melted chocolate or Chocolate Ganache ; or see the sidebar on the next page.
1 cup sugar
3 cups shredded coconut
3 egg whites, lightly beaten
1 teaspoon vanilla extract
Pinch salt
Heat the oven to 350 F. Combine all the ingredients
in a large bowl and mix well with a fork, rubber
spatula, or your hands until the coconut is evenly
coated.
Use a nonstick baking sheet or line a baking sheet
with parchment paper. Wet your hands and make small
piles of the mixture, each 1 to 2 tablespoons, about an
inch apart. Bake until light brown, about 15 minutes.
Remove the baking sheet and cool on a rack for at least
30 minutes before eating. These keep well in a covered
container for up to 3 days.
Walnut or Other Nut Macaroons.
Super with chocolate
chunks, too: Substitute finely chopped walnuts for
the coconut.
Molasses Macaroons
.Make these with the coconut, as in
the main recipe, or nuts, as in the preceding variation:
Substitute 1/4 cup molasses for 1/2 cup of the
sugar.
