Coconut Macaroons

1. 1

   In a saucepan, combine sugar, coconut and egg whites and heat on high heat, stirring constantly for about 5-10 minutes, until it registers 158 F on a candy thermometer. If you don't have a candy thermometer, 158 F is around when you will see a little of the coconut starting to brown. Remove from heat.

2. 2

   Sift in cake flour and stir to mix thoroughly. Set aside to cool off a bit, until warm.

3. 3

   Preheat oven to 320 F. Line 2 baking pans with parchment paper.

4. 4

   When the coconut mixture is warm to touch, transfer to a piping bag and pipe 28 rounds straight down onto the parchment, leaving ample room between each as the cookies will expand quite a bit while baking.

5. 5

   Bake for 12 minutes, until the cookies slightly brown. Let cool and dust with icing sugar if you'd like.

6. 6

   Note: If you can only find medium unsweetened coconut, break it down further with a food processor.

7. 7

   Adapted from Pastry Training Centre of Vancouver

* Per serving · 4 servings · Values may vary.

No additional tips available.