Coconut Macaroons
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
42
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 large
Egg1 large
Egg White1 tsp
Vanilla Extract1 pinch
Kosher Salt2.25 cups
Desiccated CoconutDirections:
1
Preheat the oven to 375 degrees F
2
Line a baking sheet with a silicone baking mat or parchment paper
3
(We prefer the silicone for the crispy edges and caramelization that occurs with these cookies
4
) Lightly whisk the egg and egg white in a medium bowl until a bit frothy
5
Whisk in the rum and vanilla
6
Using a rubber spatula, fold in the coconut
7
Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one
8
Bake until the edges are golden and crispy, about 10 minutes
9
Cool, then use a small offset spatula to remove them from the baking sheet
10
The macaroons will keep in an airtight container for 5 days
11
Photo by Scott Suchman