Not to be confused with French macarons, those miniature sandwich cookies made with almond paste, these are the American coconut macarons. They're chewy and sweet coconut cookies with a touch of chocolate drizzled across the tops. Part of the reason these cookies are so cloudy yet held together are the four egg whites. Even though this recipe takes 45 minutes, you need to refrigerate the dough a minimum of six hours, or overnight preferrably. Soon you'll see why the main ingredient — shredded, sweetned coconut — is so beloved it's compared to heavenly beings.
Making coconut macaroons couldn’t be easier: You whisk together a few ingredients over simmering water, stir in coconut and flour, and relax while the dough chills.... Read More