chewy coconut macaroons

How To Make chewy coconut macaroons

• Step 1
  Preheat oven to 350°F. Line cookie sheets with parchment paper or Silpat.
• 
  Step 2
  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.
• 
  Step 3
  Whisk in the vanilla and salt. Fold in the shredded coconut by hand the mixture will be shiny and a bit thin.
• 
  Step 4
  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.
• 
  Step 5
  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).
• 
  Step 6
  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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