Coconut Macaroons

1. 1

   Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.

2. 2

   (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)

3. 3

   Lightly whisk the egg and egg white in a medium bowl until a bit frothy.

4. 4

   Whisk in the rum and vanilla.

5. 5

   Using a rubber spatula, fold in the coconut.

6. 6

   Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one.

7. 7

   Bake until the edges are golden and crispy, about 10 minutes.

8. 8

   Cool, then use a small offset spatula to remove them from the baking sheet.

9. 9

   The macaroons will keep in an airtight container for 5 days.

10. 10

    Photo by Scott Suchman

* Per serving · 4 servings · Values may vary.

No additional tips available.