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Shared by: Anonymous
Preparation Time:
Cooking Time: 16-17 Minutes
Servings: About 18 Macaroons
Comments:
Ingredients:
3/4 - cup sugar
2 - large egg whites
2 1/2 - cups unsweetened shredded coconut
1 - teaspoon pure vanilla extract
1 - pinch of salt
Directions:
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Preheat oven to 325 degrees. Line baking sheet with parchment paper.
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In large bowl, combine sugar, egg whites, coconut, vanilla and salt. Using hands, mix well, completely combining ingredients.
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Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds. Place on baking sheet, spacing about 1 inch apart.
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Bake until golden brown, 16-17 minutes, rotating halfway through. Let cool on wire rack. Cookies can be stored in an airtight container at room temperature for as long as 3 days.
Directions:
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Follow recipe for coconut macaroons (above), adding 1/2 cup coarsely chopped semisweet chocolate to ingredients.
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Use 1 1/2 tablespoons of mixture to form loose haystacks; place on prepared baking sheet, spacing about 1 inch apart. Bake until golden brown, 15-20 minutes, rotating sheets halfway through.
Directions:
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Place 4 ounces semisweet chocolate, chopped into small pieces, in heatproof bowl or top of double boiler. Set over pan of simmering water. Stir until chocolate has melted. Set aside to cool.
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Follow instructions for coconut macaroons (above) increasing coconut to 2 2/3 cups and combining all ingredients with cooled chocolate and 1/4 cup sifted unsweetened cocoa powder.
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The baking time should be about the same; you will know when the cookies are done when they are just firm to the touch but soft in the middle.