_DSC5349

Coconut Macaroons

Makes 2 ½ dozen macaroons

4 cups shredded, sweetened coconut

1 cup +1 tablespoon granulated sugar

1 heaping teaspoon light corn syrup

½ teaspoon coconut extract

2 tablespoons +1 teaspoon all-purpose flour

4 large egg whites

  1. Preheat oven to 375° F. Line 2 large sheet pans with parchment paper.
  2. Bring a large saucepan filled with 3 inches of water to a simmer.
  3. In a heatproof bowl large enough to sit on top of the saucepan, place the coconut, sugar, corn syrup, almond extract, flour and egg whites.
  4. Using a metal or wooden spoon stir together over the hot water until a thermometer inserted into the mixture reaches 120° F.
  5. Using a 1 tablespoon ice cream scooper, scoop the batter onto the sheet pans leaving a 1 inch space between each.
  6. Bake for 16-18 minutes rotating the sheet pans halfway through baking. The macaroons should be nice and brown.
  7. Cool completely.