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
  1. t
  2. 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.
  3. 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.
  4. Chocolate-dipped
  5. 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.
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/06/coconut-haystack-macaroons/