I love coconut. Since I was born and raised in Hawaii, I suppose it is in my blood.
What about you, do you enjoy coconut? If your answer is yes, then we are instant friends. If not, well...the jury is still out on whether or not we can ever really get along.
Coconut macaroons are pure shredded coconut, baked into toasty little mounds. This cookie is basically a meringue, with a crisp exterior and chewy interior. This recipe toasts the coconut, which provides a nuttier flavor and distinguishing crunch.
They are delightful to nibble on, and pair particularly well with English Breakfast Tea.
Toasted Coconut Macaroons (adapted from Star Advertiser's By Request 2)
4 egg whites
Pinch of salt
1 1/2 cups powdered sugar
1 teaspoon vanilla or almond extract (I used vanilla)
4 cups shredded sweetened coconut