Recipe for Coconut Macaroons

Here ya go B! 

Coconut Macaroons

(adapted from Alton Brown’s Toasty Coconut Macaroons)

Ingredients:

·        4 large egg whites

·        Pinch of salt

·        ½ cup of sucanat (or other alternative to refined sugar for baking. Examples; brown rice syrup, maple syrup, etc.)

·        8 oz. (or one package of shredded coconut. I prefer unsweetened so that I can put cleaner sugar in, and it’s not to sweet for me.)

·        1 tsp vanilla extract (variation: use almond extract)

Directions:

1.     Preheat oven to 350 degrees F.

2.     Prepare cookie sheets with parchment paper. (lined, ungreased)

3.     In a bowl mix vanilla and coconut so the vanilla is distributed evenly, set aside.

4.     Then in a mixer (with whip attachment) whip egg whites and salt until they are medium peaks. (Basically stiff but with a little give, when you pull out the whipped attachment or get a spoon to test it curls at the bottom instead of plopping or sticking all together.)

5.     Use a rubber spatula fold in coconut mixture.

6.      On prepared cookie sheets drop a teaspoon (or slightly bigger) of the mixture leaving 1 to 2 inches around each cookie.

7.     Bake for 15- 20 minutes (the outsides should be golden brown but the insides should still be soft or moist (if you bought the packaged, presweetened kind)