Call me Crazy But These Macaroons Are Dreamy!
I used to think these were the type of cookies that you had for special occasions. But you know what..everyday is worth celebrating so go ahead, make a big batch and find one small thing to rejoice in.
The Best Coconut Macaroons
Serves: Makes 2 dozen
Ingredients:
- 3 Tbls water
- ⅔ cup granulated sugar
- 1 Tbls light corn syrup
- ½ tsp salt
- 1 14 oz bag sweetened shredded coconut
- 2 egg whites, room temperature
- 1 tsp vanilla extract
Directions:
- Line two baking sheets with parchment paper. Set aside.
- Combine water, sugar, corn syrup and salt in a small saucepan.
- Bring to a boil over medium-high heat, stirring frequently to dissolve sugar. Remove from heat.
- In a medium-sized, heat-proof bowl, combine shredded coconut and hot syrup, stirring until evenly distributed. Let mixture cool for 20 minutes.
- Preheat oven to 375 degrees.
- In a separate bowl, whisk egg whites and vanilla extract together until foamy and thick.
- Gently fold in the coconut mixture.
- Use a cookie scoop to scoop out golf-ball sized mounds of the coconut mixture.
- Space the macaroons 2 inches apart.
- Bake until nice and golden brown, 15-18 minutes, rotating baking sheet if necessary.
- Place baking sheets on racks and let cool completely.
- Store in an airtight container.
Quick Tip: Want to add a bit something extra? After completely cooled drizzle with dark chocolate.