I’ll grant you: these are old news on this blog. But having just made them again a couple times (it’s still the best thing I’ve found to do with leftover egg whites from making all of David’s homemade French-style ice creams), I’ve been reminded, after a long, ice-cream-free winter, how good they are.
Seriously. Even if you don’t think you like coconut, I think you’d like these. I might even refuse to believe it possible to not like them. If you come to my house, you are free to refuse much of what I might offer in the realm of the edible. Don’t care for eggplant? Sure, you can pass on the parmigiana. Shellfish gives you hives? Then by all means, we’ll skip the shrimp and grits. But tell me you don’t care for things coconut? I’ll probably smile, let you finish your thought, and then signal for Tim to grab both your cheeks in a grip we usually reserve for our 4-year old when we’re forcing him to take the requisite one bite of something at dinner. And you will. Eat. The macaroon. And then I’ll wait patiently while you finish chewing, so that you might adequately express your thanks for what I just introduced to you.
Because these little numbers? They are a game-changer.
Not only are they delicious, but they also keep well, staying moist and fresh for many days if kept in an airtight container. You can also whip up the mixture in advance, and refrigerate or freeze it until ready to bake. The original recipe from David’s blog calls for dipping them in chocolate, which I’ve done many times. But they really don’t need it, and lately I’ve been skipping this step out of sheer laziness. I’ve also reduced the sugar from what the original calls for — it doesn’t affect the texture to do so, and they are still plenty sweet.
My only warnings: watch them in the oven near the end, or they can quickly get too toasty; and maybe set yourself a daily limit — these morsels can get away from you (and then potentially become a permanent part of you).
(adapted from a recipe by David Lebovitz)
makes about 18 cookies
- 4 large egg whites
- 3/4 cup sugar
- 1/4 tsp salt
- 1 Tbsp honey
- 2 1/2 cups unsweetened shredded coconut
- 1/4 cup flour
- 1/2 tsp vanilla extract
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour. Heat over medium-low heat on the stovetop, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to brown on the bottom of the pan, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature. (This mixture can be chilled for up to one week, or frozen for up to two months.)
When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.
Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely. Can store in an airtight container for several days.