Coconut Macaroons
Ingredients
- 60 g) egg whites
- 150 g sugar
- 2 to 2 1/4 cups unsweetened coconut
- 5 teaspoons unsweetened applesauce
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Instructions
- Line a baking sheet with parchment or silicone mat.
- Pulse the coconut in a food processor until coarsely ground. Start with ten 1-seond pulses and do as many more pulses as it takes to get the coconut coarsely ground.
- Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.,Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).,If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.,Simply Recipes / Eliezer Martinez
- Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.,Simply Recipes / Eliezer Martinez,Alternatively, form mounds with a 1 tablespoon-sized scoop.,Let the formed cookies dry out for about 15 minutes before baking.,Simply Recipes / Eliezer Martinez
- Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.
- Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.,Store in a covered box for up to 5 days at room temperature.,Simply Recipes / Eliezer Martinez
Source
Original recipe: View Original
