Coconut, particularly of the sweetened and flaked variety, is an all-or-nothing flavor. Either you love it, or you loathe it. Me? I fall hard into the “love it” camp. Next time you open up a fresh bag of shredded coconut, take a walloping teaspoon’s worth (see what I did there?) and place it between your gums and lower lip, Skoal style. Let it hang out there until you’ve sucked all of the sugar and taste out of it. Just a pinch gives you long lasting flavor, without the repulsive spitting or chance of mouth cancer!
Several years back, I worked at a bakery that made tiny coconut macaroons at the holidays. Still warm out of the oven, they were like crack to me, somehow chewy and dissolving at the same time. If that bakery had a dollar for every mini coconut mac that ended up in my mouth…they’d have a lot more dollars. And that is what is known in the industry as “shrinkage.” See how I’ve left the name of this bakery out of this post? That’s because I probably owe them some cash.
Once in a while, when I have a spare egg white kicking it in the fridge, I make up a batch of coconut macaroons. They’re deceptively simple little confections, requiring only a few ingredients, all of which are pantry staples, minus the coconut. You don’t even need to bust out your stand mixer for these. And hey – if you make them for a party like I did, and most of your guests end up in the “loathe it” camp, you get to snack on the the macs for days. Win!
3 large egg whites
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 bag (14 oz.) sweetened shredded coconut
1 oz. dark chocolate, melted
Preheat your oven to 325° F. Line 3 baking sheets with parchment paper.
Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until foamy and well combined, and the sugar is nearly dissolved. Fold in the coconut, making sure that it is evenly moistened.
Drop rounded tablespoons about 1 inch apart onto the parchment-lined sheets. A small cookie or ice cream scoop works great for this, and makes perfectly rounded mounds.. Using a small ice cream scoop, drop the batter in mounds.. Bake the macaroons 1 or 2 pans a time for 15 to 20 minutes, or until macaroons are slightly golden. If you bake more than 1 pan at a time, rotate them halfway through for more even baking. For a toastier coconut flavor and a more golden appearance overall (like mine), add an additional 1-2 minutes to the bake time. Cool the macaroons completely and drizzle with melted dark chocolate.
Makes about 3-½ dozen mini macroons.