|SCD Coconut Macaroons|
3 egg whites
1/3 cup honey
1 tsp vanilla
1/8 tsp salt
1 2/3 cup shredded coconut
Preheat oven to 300ºF. Separate the yolks from the egg whites (hollandaise sauce anyone?). Place egg whites in a bowl and beat until they peak. While continually beating, slowly add honey, vanilla, and salt until evenly mixed and creamy. Pour in shredded coconut and fold until uniformly mixed. Drop batter onto greased cookie sheet and bake for 25-30 min. Top should just begin to brown and bottom should be cooked, but not burned. Let cool for 5-10 min before removing.
*Shredded coconut is pretty easy to find. THIS IS NOT COCONUT FLOUR. You want finely shredded coconut. Imagine taking a carrot to a small cheese grater. About that size.
*Peaking egg whites is really easy. Beat with an electric mixer until the egg whites turn from clear to white. You'll know it's done when you go to pull out the electric mixer, and peaks form (thus, it's called peaking egg whites. Mind. BLOWN!)
*Folding in coconut, piece of cake! Pour in the coconut, then using a rubber scraper, cut the mixture in half. Scrape around the bottom of the bowl, up the side, and "fold" back on top. Then rotate the bowl slightly (1/8 a turn) and repeat. Cut in half; scrape down, around, and back on top; rotate. This allows you to keep the air in the egg whites as you mix in the coconut.
*There are lots of ways to separate egg whites from the yolks. I crack the egg shell right down the middle. Then pass the yolk back and forth from one egg shell half to the other, allowing the whites to run out of the shell. Keep passing back and forth until all the white is separated.
*Still lost on how to fold or separate egg whites? https://www.youtube.com/watch?v=vP4vbktd-PM (Don't use cream of tarter, and they really don't need to be at room temperature. Too much work. And I GUESS you can do it by thirds; I don't. :D)
*Makes about 12 - 14 cookies.
*Originally from http://www.scdrecipe.com/recipes-cookie/lucys-macaroons/