Chewy Coconut Macaroon
This is a very simple, flour-less cookie. It is important to heat the sugar and egg whites first to fully dissolve sugar granules, otherwise macaroons may spread or crack during baking. Sweetened coconut flakes can also be used instead of desiccated coconut.
Desiccated coconut, sweetened 223g / 2 1/2 cups
Sugar 241g / 1 1/2 cups
Egg whites 136g / whites from 4 large eggs
Combine the sugar and egg whites in a bowl. Heat over a double boiler until it reaches 130F.
Combine with the desiccated coconut. Let it cool.
Scoop into desired size.
Bake at 350F for 20-25 minutes until evenly golden brown.
When completely cool, dip the bottoms in melted chocolate if desired.