Coconut Macaroons
This is a simple recipe for coconut macaroons - you can make them with a hand mixer!
Servings: 2 dozen
Ingredients
- 4 egg whites
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/3 cup all purpose flour
- 4 cups sweetened flaked coconut You can use unsweetened, but of course, the macaroons won't be as sweet.
Instructions
- Put the separated* egg whites in a mixing bowl, add the sugar, and beat on low until frothy. Raise the speed and beat on medium speed until you have medium peaks. [when you pick the beaters up from the bowl, they should go sideways slowly]
- Beat in the vanilla
- Whisk the flour and salt together in a small bowl
- Fold the flour mixture in gently, until about half combined
- Add the coconut to the bowl, and fold everything together until it is combined. Take care not to overmix and be gentle so that you don't knock too much air out of the batter.
Notes
*Separating the eggs: I linked to an egg separator, but if you're careful you can do it by cracking an egg into one hand, and slightly spreading your fingers, let the whites fall into a bowl, while keeping the yolk in your hand. My grandmother used to crack the egg, and then pour the yolk from one half to the other, letting the whites fall into a bowl. This is a little risky if you've never done it before, so use a ramekin to catch each white, before adding it to the bigger bowl. If you get any yolks at all in the whites, they won't whip.