I tried a few days ago and wasted 2.5 cups of coconut, and 4 eggs. Stacy was nice enough to point me towards a coconut macaroon recipe she had used that was more like what I had made back in Texas in 2008. Coconut macaroon recipes that call for flour or for you to whip the egg whites into peaks is NOT a proper coconut macaroon recipe. Just trust me on this. I didn’t even bake the whole batch, and what did get cooked didn’t even get half eaten before it was trashed.
This recipe is full of win though, and is perfectly delicious.
1 cup sugar
3 cups shredded unsweetened coconut
3 egg whites, lightly beaten
1 teaspoon vanilla extract
1. Heat the oven to 350 degrees. Combine all ingredients in a large bowl and mix well with a rubber spatula or your hands.
2. Use a non-stick baking sheet, or line a baking sheet with parchment paper. To make the pyramids, wet your hands and scoop out a rounded tablespoon of the mixture into the palm of one hand. Using your other hand, press in gently on both sides of the mixture, bringing the macaroon to a point. Continue pressing with your thumb and forefinger on both sides until you have an even shape. For cubes, start as you would for the pyramids, then gently press equally on all sides, turning the macaroon to square off each side. You can use a butter knife to gently smooth the sides of the pyramids and cubes if you like. For balls, roll the mixture between your palms gently until round.
3. Place each macaroon about an inch apart on the baking sheet. 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.