Naturally gluten-free, coconut macaroons are a crunchy, sweet confection. The treats are often dipped in chocolate for a finishing touch, but may be served plain, as well. Though some recipes call for the addition of sweetened condensed milk to create an extra rich cookie, this recipe, modified from The Culinary Institute of America’s Baking & Pastry, is a classic preparation. Careful whisking of the egg whites and sugar helps build the airy but decadent texture of the coconut macaroon.
Ingredients – 2 large egg whites, 1/4 tsp cream of tartar, 3oz/90 gr caster sugar, 1oz/30 gr ground almonds, 1 tsp vanilla extract, 10oz/300 gr shredded coconut, pinch of salt.
Preheat the oven to 170 °C (338 °F). Prepare the baking sheet by covering it with parchment.
Whisk the egg whites with the cream of tartar to bring them to soft peaks. Add in the sugar bit-by-bit, whisking all the while. Continue whisking until the mixture becomes shiny and firm peaks form.
Mix in the ground almonds, vanilla extract, shredded coconut, and salt. The mixture should now become sticky but not loose.
Shape 10 – 12 rounded balls from the mixture using your clean hands. Set evenly across the baking sheet.
Bake for 20 minutes or until the macaroon tops appear dry and gold.
Cool on a wire rack.