A simple recipe for a coconut meringue cookie.
Source: Food Network, this recipe was from Alton Brown.
Yield: About 2 1/2 to 3 dozen
Macaroons are not a part of my background. In fact, I have never made them before today. I thought they would be appropriate for my family, however, because of this kind of strange food preference situation we have. Some members of my family are extremely picky. One thinks everything is “too chocolatey.” (Is there such a thing?) Others hate nuts. But, with our various forms of pickyness, all of us love coconut. I realize coconut isn’t for everyone, but it is for us! So, this cookie is a good fit.
I went looking for a good recipe, and I found a ton. There are a lot of recipes out there that make this simple recipe even more fun and fancy. Some are “snow capped” or “chocolate topped” or the like. For today, however, I wanted to just start with the basics. Alton Brown is always a good resource for that.
Basic is a good word for it, by the way, because this recipe has just 4 ingredients. It is really unlike most cookie recipes in that way.
Start by setting your stand mixer to whip the egg whites and salt. This will take a few minutes. They will need to whip until they are white and stiff. In the meantime, I put about 8 oz. of coconut on a baking sheet and put it in a 400 degree oven for a few minutes. It gets all brown and toasty and yummy.
Once the egg whites get stiff, add the sugar, a little at a time. I did it in 3 parts. Let the sugar get well incorporated into the egg whites, and continue to beat until the mixture is very stiff. I put my stand mixer on high, and let it go for several minutes.
Once the mixture is totally stiff, use a rubber spatula or wooden spoon to fold the toasted coconut gently in. This is a pretty simple process. Just think of the eggs as being fragile, and remember to be gentle with them.
Drop the dough in teaspoonfuls onto a baking sheet and bake at 350 for about 15 minutes. These do not melt or change shape at all, so if you want them to be pretty, make sure they are pretty before they bake. They should come out toasted brown, but still soft and chewy on the inside. If you like coconut, you will love this recipe. I’m sure they will be fun to dress up, too, with chocolate or fruit. I’ll have to experiment!
- 4 large egg whites
- pinch of salt
- ½ cup sugar
- 8 oz. lightly toasted coconut
- Using a stand mixer, whip the egg whites and salt for several minutes until it forms stiff peaks.
- Meanwhile, place coconut on a baking sheet and toast in a 400 degree oven for a few minutes.
- Once egg whites are stiff, add the sugar in three parts, mixing between each. Continue whipping for several more minutes, until you have a stiff meringue.
- Very gently fold in the toasted coconut.
- Drop by spoonfuls onto a baking sheet. Bake at 350 degrees for 15 minutes.
It’s a good thing we don’t live by each other. I’d be at your house every afternoon, and packing on even more than the pregnancy pounds. (Yikes.)
I guess what I’m saying is, those look YUMMY!
Also, who in the world thinks something is too chocolatey? Madness.
I agree completely. I’ve never eaten anything that was too chocolatey. Husband and daughter both prefer vanilla. I’ve wondered whether she is actually mine… but then I remember the pregnancy.