Since trying the french macaroon sandwich cookies a few weeks ago, it was fun to try the coconut macaroon version. So easy. So few ingredients.
Pulse the coconut in a food processor until fine. It said 1 to 4 pulses. I did more than that... but my coconut still didn't look that "fine" to me. But I was afraid to do it too much. So I left it. Maybe I should have pulsed it more?
Process egg whites, sugar, salt and almond extract until light and foamy. Easy.
Add this mixture to the coconut. Mix well, and refrigerate for 30 minutes so that the coconut can really soak up that liquid.
Form either balls or pyramid/square shapes... you know, something that resembles the Luxor (think Vegas.)
Bake 13-15 minutes. This was 15. They still didn't turn out as nice looking as the ones in the book. And... so much of the liquid seeped out.
Not sure what happened. You can see here better how strange they ended up looking, right out of the oven. Ugly.
So, I cut off those ugly sides, and tried to dip them in chocolate, like the book suggested.
What a mess. I ended up holding the macaroons upside down and trying to carefully spread the chocolate on the bottom of the cookie. Hmm...
They tasted great. Really coconuty with a almond flavor. Mmm.
Head over to Emily's blog for the full recipe. Thanks for a great pick, Emily!