- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/4 t salt
- 1t vanilla extract
- 1/2 cup cake flour, sifted
- 3 cups sweetened, shredded coconut
- lemon or orange zest, fine, to taste (optional)
- In a stainless steel bowl, whisk together the egg whites, sugar and salt.
- Bring a sauce pan with enough water in it to cover the bottom to a boil; this pan should be a size that the bowl will rest comfortably over.
- Take boiling water off the heat and cover the top of the pan with a towel; this will keep your bowl of egg white mixture from sliding around.
- Place egg white mixture bowl on towel that is covering the boiling water and whisk egg mixture until it is warm to the touch.
- Remove from heat; add flour, vanilla, coconut, zest and mix well.
- Cover and refrigerate until firm and chilled through, maybe an hour or two.
- Preheat oven to 325F
- Line a baking sheet with parchment paper and scoop small mounds of the macaroon mixture onto sheet, placing them a couple of inches apart.
- Bake for approximately 15 minutes, or until just starting to turn golden brown.
- Allow to cool, then eat!
- Recipe makes 1-2 dozen macaroons depending on the size scoop you use.
- I like to make them on the larger side so that they are still soft on the inside once they brown on the outside.
- These are great without the zest, but it is a nice way to play around with the flavor for a special occasion.
- These are a staple at our Mother's Day brunch; they go great with chocolate, strawberries, or just alone with mom.
- The batter can be made up to a couple of days in advance, then just scoop them out and bake.
- They can be stored, already baked in an airtight container for a couple of days too; but are best baked and eaten fresh.
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