Coconut Macaroons

Coconut: You either love it or hate it. I LOVE it. In fact, I have even stuck my hand in and eaten it straight out of the bag before (sick, I know).

So you can imagine my excitement when I went to my Christmas present baking class at the Flying Fish restaurant with Lauren Grote (newly engaged by the way!) and one of the recipes we were going to learn was coconut macaroons! To further enhance the excitement, the recipe is incredibly easy.

I made a batch for New Year's and they disappeared quite quickly.... too quickly for me to remember to take a picture. Next time!

And so I share it with you. Enjoy!

Coconut Macaroons

(from Jessica Campbell, Pastry Chef at Flying Fish)

makes ~24 cookies

1.5 cups sugar

5 cups sweetened coconut

4 egg whites

1 tsp vanilla

Pinch Salt

1/2 cup flour

- Heat oven to 350

- Line a baking sheet with parchment paper (or a nonstick sheet works)

- In a large bowl, combine the egg whites, sugar, vanilla and salt. Whisk until well combined and fluffy.

- In a medium bowl, combine flour and coconut

- Add flour/coconut mixture to egg white mixture and stir. Using hands works to mix well; be sure to completely combine ingredients

- Dampen your hands with cold water. Form loose haystacks onto baking sheet

- Bake until golden brown, 15-20 min.

- Enjoy!