Coconut Macaroons

It’s not Christmas until you’ve started baking Christmas cookies! The first thing on my list this year was coconut macaroons. They are absolutely delicious, and very simple to make. I took care of the cooking while Andy was in charge of the Christmas music and the occasional commentary (and he did an excellent job at it, too).

– 4 egg whites (I used large eggs)
– 1 cup of sugar.
– 4 cups of coconut shavings.
I looked up several different recipes online, and they all used less coconut than I did, which confused me. The only reasons I can think of is that they used smaller eggs than me, or that they pressed the coconut shavings into the cup while measuring it – while I just poured it loosely into the measuring cup.
– Possibly 1 tbsp of flour for thickening.
It makes approximately 45 macaroons.

Mix all ingredients in a pot and put the heat on low, while stirring. You do not want to boil it, just melt it to a nice gooey mass. Then use a teaspoon to shape the macaroons on a cookie sheet.
Put them in the oven, at 285 degrees, for 17 minutes, or until they start turning golden. Make sure not to burn them. They should be crispy on the outside and gooey on the inside. Leave them on the cookie sheet for a bit before moving them to a cooling rack, using a spatula.
We decided to dip the bottom of half our macaroons in chocolate. It was a really good mix of tastes.
And if you have some chocolate left over you can drizzle it over the macaroons for decoration.
I read somewhere online that they keep better if you store them in the fridge or freezer (I put mine in the fridge). That way they will still be soft on the inside instead of getting dry and stale.


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