ALICE MEDRICH'S COCONUT MACAROONS (GF)

MISE EN PLACE FOR THE MACAROON BATTER

• Measure egg whites, vanilla and salt in a large stainless or glass bowl.
• Measure the sugar and coconut each in separate bowls.
• Pull out a wide mouth saucepan that will support the stainless bowl (that contains the egg whites) without letting the bottom touch the water.
• Fill the saucepan with an inch or two of water and bring it to a simmer.

ASSEMBLE THE MACAROON

• Add the sugar to the egg white mixture, then add the unsweetened coconut flakes
• Stir until moistened.

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• Set the bowl over gently simmering water and stir constantly until it's warm to the touch, about 5-7 minutes.
• Set aside to cool for about 30 minutes.

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• Preheat the oven to 350F
• Cover the baking sheets with parchment.
• With a 2 spoons, measure about 1 tbsp of the coconut mixture and mound it on the parchment. Spoon about 8 or more macaroons per sheet.

BAKE THE MACAROON

• Bake at 350F for 5 minutes and then turn down the oven to 325F.
• Continue baking for 10-15 minutes. Be careful at this point not to over bake or let them become too brown, or they will be hard to chew.
• Bake until the egg lightly sets and they will remain chewy when cool If in doubt, err on the caution.

Coconut Macaroons. The Finer Cookie.