Sexy and delicious. I can’t believe I’ve never tried making these!
Coconut macaroons (modified slightly, using matzo meal cake flour)
4 large egg whites, at room temperature
1 cup granulated white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup matzo meal cake flour, sifted
3 cups sweetened, shredded coconut
In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When the mixture is warm to the touch, and nice and creamy, remove from heat and stir in vanilla, cafe flour, and coconut. Cover and refrigerate for about 2 hours, or until firm.
Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of batter on the parchment-lines baking sheets, spacing several inches apart. Bake for about 15 – 20 minutes, until golden brown. Remove from oven and let cool on baking sheet for 10 minutes then place on wire rack to cool. Makes 2 dozen macaroons.