Coconut Macaroons

I switched gears to dessert and ended up finding a simple, four ingredient recipe for coconut macaroons. The recipe only calls for egg whites, vanilla, sugar and coconut. Easy, right? It actually was easy but the macaroons are a little sweeter and fluffier than I prefer. I think we are spoiled by having the real deal when we are on Maui. Metropolitan Market also makes a fantastic chocolate dipped macaroon that we can buy any day of the week. All in all, this recipe is good but just not quite perfect for us. These are more light and flaky and we prefer our macaroons dense and chewy. The recipe only made 16 small cookies so we won't have any problem eating them. :) I will however, try another macaroon recipe sometime during the remaining 50 weeks.

Recipe:

2 egg whites

1/2 teaspoon vanilla

2/3 cup sugar

1 1/3 cups flaked coconut

In a mixing bowl, beat egg whites and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut. Drop by rounded teaspoons 2 inches apart onto greased cookie sheet. Bake in oven at 325 degrees for about 20 minutes or until edges are lightly browned. Cool on wire rack. For nutty macaroons, prepare as above except add 1/2 cup toasted almonds, pecans or hazelnuts. For lemon macaroons, prepare as above except substitute one tablespoon of lemon juice for vanilla and add one teaspoon lemon zest with coconut.