Don't call us macaron.
With the recent French macaron craze, it seems we have forgotten about these simple cookies. I was drawn to them by their ability to use up the coconut and egg whites I had in the fridge. Bonus pantry clearing points for their milk chocolate dippedness.
Much less fussy than the macaron--no whipping or piping involved. From the only cookie book you will ever need "Chewy, Gooey, Crispy, Crunchy Melt-In-Your-Mouth Cookies" by Alice Medrich.
I modified slightly by mixing coconut chips (that's what they call the big flakes) and unsweetened grated coconut--used about 1 cup of the chips and 2 cups of the grated.
4 large egg whites
3.5 cups coconut chips or 3 cups sweetened dried shredded coconut
3/4 cup sugar
2 tsp vanilla
1/4 tsp salt (I think I forgot this)
Combine all ingredients in a large heatproof bowl. Set bowl directly into a large skillet filled with simmering water. Stir using a silicone spatula making sure to scrape bottom of bowl so mixture won't burn. When done the mixture should be very hot to the touch and the egg whites will have thickened slightly and turned opaque. Set aside for 30 minutes to let coconut absorb more of the goop. (I didn't do this).
Preheat oven to 350F. Form mounds of batter ~ 2" apart on parchment lined cookie sheets. Bake for ~5 min or until tips of coconut are beginning to brown. Rotate pans to ensure even browning. Reduce heat to 325 and continue baking until they are golden with darker edges. You may adjust temp of oven downward to prevent burning. It took my cookies about 15 min to achieve perfection. Cool on pans completely. You may dip in melted chocolate if you wish. I stored my cookies in fridge and they are just as delicious on day 2.
Tune in later this week for more pantry clearing adventures--carnitas! Posole!