This recipe is so easy you will make these cookies all the time. I personally only make them to take to parties because otherwise Jeff and I eat the whole batch in under an hour. This recipe about as healthy as cookies can get. The only fat is from the coconut, which has numerous health benefits. This recipe is also about half the sugar of typical recipes, using unsweetened coconut and raw sugar. Regular sugar works fine if you don't have the minimally-processed stuff.
coconut macaroon cookies
3 cups flaked unsweetened coconut
3 large egg whites
3/4 cup turbinado sugar (Sugar In The Raw is one brand)
1 teaspoon vanilla extract (use high quality)
1/2 teaspoon salt
1/2 teaspoon almond extract (only if desired)
Preheat oven to 325F. Line 2 cookie sheets with parchment paper. Mix all ingredients in a bowl. Using your hands is the easiest way to combine them. Don't fear, mixture will be wet and slippery. Form cookies (I use my hands) to desired size. I typically make mine about 2 inches in diameter, but it doesn't need to be exact. Try to keep the cookies as vertical as possible. Bake for 22-25 minutes, or until tops are golden. Let them rest for 5 minutes before using a thin spatula to remove them (they are rather delicate). I use a stainless steel "bash and chop" that I've had for decades. Enjoy warm, or wait for them to cool and dip in dark chocolate for extra decadence. They keep for about a week, so they are great make-ahead cookies. Cheers!
