What do you do when you have leftover egg whites? You make these simply delicious and chewy coconut macaroons. While macaroons originated in an Italian monastery in the 8th century it was the French in 1535 who would add coconut to this simple meringue which is very much like what we eat today . Once made these light cookies do not even make it to the end of the day in my house, so be prepared to hide them if you want any yourself. For the holidays I like to dip them in chocolate or stuff extra surprises inside. Enjoy!
Preheat oven to 350°F. Line cookie sheets with parchment paper or Silpat.
Separate 4 room temperature eggs. Place egg whites in glass or metal bowl and begin to whisk until they can hold a soft peak.Then gradually add sugar until it holds still peaks.
Whisk in the vanilla and salt. Fold in the shredded coconut by hand the mixture will be shiny and a bit thin.
I prefer to use a small cookie scoop, but you can wet your hands and form small 1 1/2 inch balls that you can then place about an inch or so apart on parchment paper.
Bake the macaroons 15-20 minutes or until golden. Let them cool on the pan for 5 minutes then transfer them to a rack to completely cool. Macaroons can be kept in an air tight container for up to a week (if you are that lucky).
Variation 1: Dip the bottom of the macaroon in chocolate.
Variation 2: Before placing on baking sheet, stuff a single almond or chocolate chunk into each dough ball before baking.
Variation 3: Fold up to 1 cup of dried fruit with the dough.
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