Coconut-Cinnamon Macaroons (kosher for Passover, gluten free)
adapted from Cookieandkate.com
This year I spent an inordinate amount of time looking through macaroon recipes. I'm not sure what I was looking for, I have a good stand-by recipe from Scharffenberger chocolate, but this one caught my eye. It's easier than many, there is no cooking prior to baking; just whip egg whites, add the remaining ingredients and form small walnut size balls. The original recipe called for dipping the macaroon in melted chocolate to coat about half the cookie. In my version I baked plain macaroons as well as macaroons with mini-chips They are light and delicious, crispy on the outside and soft and airy in the inside.
These cookies whip up in minutes, but do require a hand or stand mixer (for whipping the egg whites).
4 egg whites (size large)
1 c sugar (divide 1/2 to blend into egg whites, 1/2 for the coconut mixture
3 c flaked coconut
3 Tsp maple syrup
1 tsp vanilla sugar
pinch kosher salt
1/2 tsp ground cinnamon
3/4 c mini chocolate chips (optional)
variation: melt 12 oz bittersweet chocolate and dip the cooled cookies to coat 1/2 of the cookie
1. Preheat oven to 350 degrees, line a cookie sheet with parchment paper
2. Combine the coconut, 1/2c sugar, maple syrup, vanilla sugar, salt, cinnamon and chips (if using) in a bowl.
3. Whip the egg whites until firm peaks form, slowly add 1/2 c sugar, while continuously beating
4. Add the coconut mixture and beat or mix well
5. Let stand for 5-10 minutes or so to help the mixture set
6. Wet your hands a bit and form walnut-size balls, placing them about an inch apart on the cookie sheet
7. Bake for 18-20 minutes. The macaroons will look golden and toasty. Remove from the oven. Slide the paper off of the cookie sheet onto a rack or other flat surface and cool before handling and storing
NOTE: if you use extra large whites you'll have a flatter cookie that resembles a chocolate chip cookie. They are still delicious, although won't have the typical shape of a coconut macaroon.