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KAREN FISCHER'S COCONUT MACAROONS

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FROM KARENFISCHER, PRESIDENT, PASIFIKA ARTISTS NETWORK

 
Karen Fischer coconut macaroon
“Because sometimes you just need a cookie.”
— Karen Fischer

SERVES:
9

PREP TIME:
20 MIN

TOTAL TIME:
40 MIN

INGREDIENTS

1 1/3 C sweetened shredded coconut
1/3 C sugar
2 Tbsp all-purpose flour (or you can substitute almond flour)
1/8 tsp salt
2 large egg whites, at room temp
½ tsp vanilla
Optional chocolate-dipped: 2 oz bittersweet or semi-sweet chocolate, or 1/3 C chocolate chips


DIRECTIONS

  1. Combine coconut, sugar, flour, and salt.

  2. Beat egg whites till soft peaks form.

  3. Mix egg whites and vanilla into the coconut mixture, and mix well.

  4. Drop by teaspoonful onto parchment-covered cookie sheet; or grease well (coconut mixture is sticky). Makes about 18-20 cookies.

  5. Bake at 325° for 19-20 min, till cookies are golden brown.

  6. Remove carefully from baking sheet and cool on wax-paper covered wire rack.

For chocolate-dipped:

  1. While macaroons are cooling, melt chocolate in a double-boiler (or nest a small saucepan into a larger saucepan of boiling water). Stir occasionally till smooth.

  2. Once the chocolate is melted, use a knife to spread the bottom of each cookie with a thin layer of chocolate and place it back on wax paper to cool completely. You can also refrigerate till chocolate is set and cookie peels easily off of the wax paper.

LBMC