When it comes to sweets, there are a few things that I just can't get enough of. In no particular order, those things include coconut, chocolate, hazelnut, pumpkin, and maybe another thing or two that I can't recall at the moment, as it is nine o'clock at night and my mind is full of cotton balls. True story. So anyway, I was asked to come up with a dessert that would complement a lemon meringue pie and the first thing that came to mind was coconut. Being that I knew I simply wouldn't have oodles of time to dedicate to baking, I made the impeccable decision to whip up a batch of macaroons. Excellent decision.
It took all of nine minutes to get my cookie "batter" from the cabinet to the oven, eighteen minutes to make the coconut puffies, and maybe ten minutes to cool. What's more, however, is that in addition to taking barely any time at all, they tasted awesome. And I mean awesome.
So if you have thirty-seven minutes to spare, I say give these a try. They're supremely easy and are guaranteed to knock your socks off in terms of taste.
1 2/3 cups shredded coconut
2/3 cup white sugar
1/4 cup white flour
1/4 tsp salt
4 egg whites
1 tsp vanilla
1. Set your time and ready, set, go!
2. Preheat oven to 325'.
3. Combine coconut, sugar, flour, and salt. Give it a good stir.
4. In a small dish gently mix the vanilla and the egg white together. Do this for about ten seconds, which should be just enough time to break up the rather gelatinous albumen-containing slime.
5. Drop by rounded tablespoons onto a prepared cookie sheet. You should get about 30.
6. Bake for 18-20 minutes.