Coconut-haystack macaroons
With strands of coconut tangled together, these chewy gems look like mini-haystacks. Once baked, they’re incredible as is or dipped in chocolate. May 1, 2010 Chatelaine 0 15 minutes Baking Time: 18 minutes Makes: 20 macaroons
Ingredients
- 2 egg whites, at room temperature
- ¼ tsp (1 mL) salt
- ¼ cup (50 mL) granulated sugar
- ½ tsp (2 mL) vanilla
- 2 200-g pkg flaked sweetened coconut, preferably No Name, about 4 cups (1 L)
Instructions
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- Preheat oven to 300F (150C). Line a baking sheet with parchment paper. Using an electric mixer on medium-high, beat egg whites with salt until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 more min. Fold in vanilla and coconut. Drop 2 tbsp (30 mL) of coconut mixture on parchment. Repeat with remaining mixture, placing 1 in. (2.5 cm) apart.
- Bake in centre of oven until edges of macaroons are golden, 18 to 20 min. Remove baking sheet to a rack. Cool completely. Store macaroons in an airtight container at room temperature up to a week.
- Chocolate-dipped
- Chop 6 oz (168 g) chocolate. Place in a microwave-safe bowl. Microwave on medium, stirring halfway through until almost melted, 2 to 3 min. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.