Coconut Breakfast PuddingNovember 7, 2018
Chocolate Coconut CakeNovember 7, 2018
3 cups sweetened, shredded coconut,
4 large egg whites,
½ cup sugar,
1 teaspoon vanilla or almond extract,
¼ teaspoon salt
Preheat the oven to 350 degrees Fahrenheit. Place an oven rack in the bottom third of the oven. Gather all your ingredients and equipment.
For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy. For crispier macaroons, whisk the egg whites and salt until they hold soft peaks, and then gradually sprinkle in sugar and whip to stiff peaks. Fold in vanilla.
Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1½-inches in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons for 15 to 20 minutes, until golden. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.