Coconut Macaroons

Name: Coconut Macaroons
Yield: Makes 4 cookies
Ingredients: Refined coconut oil, melted, or neutral oil for preparing baking sheet; 1 large egg white; 1 tablespoon sugar; ¼ teaspoon vanilla extract; ⅛ teaspoon almond extract; ¾ cup sweetened flaked coconut; Special Equipment: Parchment paper

Gina Marie Miraglia EriquezMakes 4 cookiesSource

cookie coconut gluten free dairy free make ahead baking gourmet

Ingredients

Refined coconut oil, melted, or neutral oil for preparing baking sheet

1 large egg white

1 tablespoon sugar

¼ teaspoon vanilla extract

⅛ teaspoon almond extract

¾ cup sweetened flaked coconut

Special Equipment: Parchment paper

Method

Put oven rack in middle position and preheat oven to 300°F. Lightly brush a baking sheet with oil, then line with parchment and brush the parchment with more oil.

Whisk together 1 large egg white, 1 tbsp. sugar, ¼ tsp. vanilla extract, ⅛ tsp. almond extract, and a pinch of salt until combined, then stir in ¾ cup coconut. Divide coconut mixture into fourths and drop in 4 mounds (about 2 inches apart) onto prepared baking sheet.

Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from parchment.