These are not your average macaroons. They are bigger, sweeter, and crisper than their ordinary friends. So big in fact, that I have been using them as breakfast substitutes all week. Coconut is a fruit right?
Anyway, this recipe will only yield about 10-12 cookies, but can easily be doubled. Or tripled for that matter. If you have made macaroons in the past, you may be surprised with the consistency of these bad boys, but not to worry, they are different in the best possible way. They spread out during baking for a more traditional cookie shape, which means more chewy edges to enjoy. Careful not to eat all the batter, it is deathly sweet, but oh so delicious. Let’s begin. You’ll need:
- 3 cups sweetened shredded coconut
- 1 cup all-purpose flour
- 3 egg whites
- 1/2 cup white sugar
- 1/2 cup golden corn syrup
- 1 tsp vanilla (optional)
In a medium-sized bowl, toss together your coconut and flour until mixed. Whisk together your egg whites and sugar until combined, and heat them over a double boiler until warm, but not too hot. Pour this mixture over your coconut, and stir until coated. Add the corn syrup and vanilla, and continue mixing until your wet and dry ingredients are fully incorporated. Now cover your mixing bowl with plastic wrap and refrigerate for at least an hour so your batter firms up.
Preheat the oven to 325 degrees, and line two baking sheets with parchment paper. Spray the paper with non-stick spray (trust me, all of these measures are necessary; these cookies are extremely sticky) and spoon out mounds of batter (about 3 tbsp) 3-4 inches apart. Give your cookies lots of room to spread out, because trust me, they will.
Bake for 20-25 minutes in the middle rack of the oven until the edges are nice and golden brown. Remove your cookies and let them cool slightly before removing them from the parchment. Enjoy them warm, or cold with a nice refreshing drink. And repeat after me: one is enough.