How To Make the Best Coconut Macaroons

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The proper color for a macaroon is a matter of great controversy and personal taste. Snowy-white or toasted golden? As you can see by these pictures, I am a sucker for a well-toasted macaroon. I like to toast the coconut just slightly before even mixing it with the egg whites. Once baked, these turn a lovely golden color with a delicately crunchy shell and a deep coconut flavor.

There are countless ways that you can tweak this basic macaroon recipe for your own tastes and whims. Add more coconut for lighter macaroons or whip your whites and sugar into a meringue for an even crunchier version. You can also tuck nuts or chocolate (or both!) into inside your macaroons or fold dried fruit into the batter. And never underestimate the power of a little drizzled chocolate to take your macaroons up yet another notch.

Ingredients

• 3 cups sweetened, shredded coconut
• 4 large egg whites
• 1/2 cup sugar
• 1 teaspoon vanilla or almond extract (see Additional Notes)
• 1/4 teaspoon salt

Preparation

Step 1

Preheat the oven to 350°F.

Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.

Whisk the egg whites, sugar, vanilla, and salt.

Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.

Combine the coconut and egg white mixture.

Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.

Shape the macaroons.

Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.

Additional Notes:

, double check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients, see this link:

whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.

Coconut Macaroon Variations:

dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.