Bite-Sized Coconut Macaroons

By lauramae

I’m a fan of coconut macaroons, but I rarely eat them since I’m a bit picky about how I like them to taste. I like macaroons that are crisp on the outside and chewy in the middle. The main ingredients should be sugar, coconut and egg whites; I don’t like them to be heavy or overly moist. And, I like them to be well browned, since I feel it gives them a homemade look.


As a variation, you could dip these in chocolate or add a bit of citrus zest to the batter, as well.

Ingredients

• 4 cups shredded, sweetened coconut (unsweetened is fine, too)
• 1/2 cup sugar
• 2 large egg whites
• 1/8 tsp salt
• 1 tbsp cornstarch
• 1 tbsp rum (or 1 tsp vanilla extract)

Details

Adapted from bakingbites.com

Preparation

Step 1

Preheat oven to 350F.

Line a baking sheet with parchment paper.


Place shredded coconut into a food processor bowl and pulse several times until coconut is finely chopped (not into coconut flour, but into approx. small, rice-sized bits).


In a large bowl, whisk together egg whites, sugar and salt until smooth.

Whisk in cornstarch and rum. Stir in coconut, making sure the entire mixture is an even consistency.

Drop by rounded teaspoons (so roughly 2 tsp balls, if using a standard measure) onto a parchment lined baking sheet.

Bake for 15-20 minutes, until golden on the bottom and top.

Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Makes about 3 – 3 1/2 dozen