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May 30, 2015
I have always loved traditional style coconut macaroons made with evaporated milk and shredded coconut. Alice Medrich redefines the Coconut Macaroon by using flaked coconut and warm egg white – simple ingredients that bake into wispy, crispy, toasty coconut macaroons. These delicate looking macaroons will surprise you for their hearty chew. Gluten-free and not-too-sweet, these Coconut Macaroons make for a pleasing afternoon cookie.
I found this recipe on Bonnie Stern’s website, but I highly recommend Alice Medrich’s 2009 book titled Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.