Bite into one of these sweet tasting Coconut Macaroons and you will enjoy the contrast of a crispy exterior to a soft and chewy interior. These delicious cookies are bursting with shreds of sweetened coconut and can be eaten warm from the oven, at room temperature, or even cold. For the chocolate lover you may want to add 1/2 cup of mini chocolate chips to the batter or, better yet, dip the bottoms of the baked and cooled cookies in melted chocolate (as I have done for these Coconut Macaroons). Another idea would be to make the Coconut Macaroons in miniature and then take two macaroons and sandwich them together with melted chocolate.

4 large (120 grams) egg whites, at room temperature

1 cup (200 grams) granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup (60 grams) cake flour, sifted

3 cups (300 grams) dried sweetened coconut, shredded or flaked

In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.

Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.

Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.