Not too long ago, I mentioned my aversion to coconut macaroon cookies out of a can. Growing up, I thought this was the only way that they came. I tried every flavor made and to this day I can’t tell you why. My only plausible explanation is that I truly hoped that the next flavor would be better. It wasn’t.
This created a dilemma for me, because I really do love coconut cookies; but during Passover, when flour is forbidden, it is difficult to find a coconut cookie to eat. The light went on when I, finally, realized that all I had to do was bake them myself.
I had a can of cream of coconut on hand, and since this works so beautifully when making a pina colada, I thought it would be worthwhile to add it to the cookies. This was a very good choice, if I must say so myself.
Coconut Macaroons are very moist, thanks to the cream of coconut and the shredded coconut. The pillow of meringue, which is folded into the coconut, rounds out the cookie, literally and figuratively.
Best of all, I guarantee that you will not pick up even the slightest hint of tin taste, when eating these Coconut Macaroons. This may not be as critical to most of the world as it is to me; but for eight days each year, I always remember another reason why I love to get in the kitchen and bake.
|Coconut Macaroons|| || |
- 4 cups shredded sweetened coconut
- 2 tablespoons cream of coconut (i.e. Coco Lopez)
- 3 egg whites
- ½ cup sugar
- Preheat the oven to 350°. Place parchment paper on two baking sheets and set aside.
- Combine the coconut and cream of coconut together in a medium size bowl. Set aside.
- In a large mixing bowl beat the egg whites until soft peaks form. Gradually add the sugar and continue to beat on medium high speed until stiff peaks form and the meringue is shiny.
- Fold the meringue into the coconut mixture until thoroughly blended. Scoop the cookies, 1 tablespoon at a time, onto the parchment paper.
- Bake at 350° for 12 - 15 minutes until the bottoms are a toasty brown color. Cool completely on the parchment paper.