For some reason I bought a giant bag of desiccated, unsweetened coconut a while back. Every time I looked at my baking shelf, it was there staring at me, so I finally did something about it and made macaroons. If you like chewy, sweet cookies that seem to be entirely made out of coconut, then these are for you. I found them a tad sweet so would probably reduce the amount of sugar next time around.
Chewy Coconut Macaroons
Adapted from Baking Bites
3 cups shredded coconut (sweetened or unsweetened)
2 large egg whites
1/2 cup sugar
1 1/2 tsp vanilla extract
Preheat oven to 325F / 160C. Line a baking sheet with parchment paper.
Spread your shredded coconut on a cutting board and coarsely chop it with a knife to break up the larger shreds of coconut.
In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and stir with a spatula until well moistened.
Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with your fingers (forming the mix into pyramid shapes is very attractive, but mounds of macaroon are just as tasty!)
Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.
Makes 10 large macaroons.