Coconut-haystack macaroons
21
- Prep Time15 min
- Total Time15 min
- Makes20 macaroons
With strands of coconut tangled together, these chewy gems look like mini-haystacks. Once baked, they’re incredible as is or dipped in chocolate.
Ingredients
2 egg whites, at room temperature
1/4 tsp salt
1/4 cup granulated sugar
1/2 tsp vanilla
2 200-g pkg sweetened desiccated coconut, preferably No Name, about 4 cups
Instructions
Preheat oven to 300F (150C). Line a baking sheet with parchment paper. Using an electric mixer on medium-high, beat egg whites with salt until frothy, about 1 min. Gradually add sugar and beat until stiff peaks form when beaters are lifted, 4 to 7 more min. Fold in vanilla and coconut. Drop 2 tbsp (30 mL) of coconut mixture on parchment. Repeat with remaining mixture, placing 1 in. (2.5 cm) apart.
Bake in centre of oven until edges of macaroons are golden, 18 to 20 min. Remove baking sheet to a rack. Cool completely. Store macaroons in an airtight container at room temperature up to a week.
Nutrition (per serving)
Calories 88, Protein 1g, Carbohydrates 10g, Fat 5g, Fibre 1g, Sodium 47mg.
Chocolate-dipped: Chop 6 oz (168 g) chocolate. Place in a microwave-safe bowl. Microwave on medium, stirring halfway through until almost melted, 2 to 3 min. Remove and stir until smooth. Partially dunk cooled macaroons in chocolate and place on a parchment-lined baking sheet until chocolate sets.
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