Name: Coconut Macaroons recipe by Ruchira Hoon at BetterButter
Cook time: 39 min
Total time: 39 min
Yield: 12
Ingredients: 4 large egg whites at room temperature; 1 cup granulated sugar; 1/4 teaspoon salt; 1 teaspoon pure vanilla extract; 1/2 cup (60 grams) cake flour sifted (1/ 2 cup flour – 1 tbslp + 1 tbslp corn flour); 3 cups (300 grams) dried sweetened coconut shredded or flaked; 100 grams dark chocolate - melted

Ingredients Serving: 12

4 large egg whites at room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour sifted (1/ 2 cup flour – 1 tbslp + 1 tbslp corn flour)
3 cups (300 grams) dried sweetened coconut shredded or flaked
100 grams dark chocolate - melted

Instructions

1. In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
2. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
3. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
4. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown.
5. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
6. Dip in chocolate if you'd like or just eat it plain

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