Triple Coconut Macaroons

Submitted by: Katie Lowder

Note:  If you cannot find unsweetened coconut, use all sweetened coconut  but reduce the amount of cream of coconut to ½ cup, omit corn syrup, and toss 2 TBL cake flour with the coconut before adding liquid ingredients.

1 c. cream of coconut

2 Tbsp. light corn syrup

4 large egg whites

2 tsp. vanilla

1/2 tsp. salt

3 c. unsweetened, shredded coconut, about 8 ounces

3 c. sweetened, shredded coconut (or flaked), about 8 ounces

1.     Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Lightly coat 2 cookie sheets with cooking spray.

 

2.     Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl, set aside.   Combine unsweetened and sweetened coconut in large bowl; toss together, breaking up clumps with fingertips.  Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened.  Chill dough for 15 minutes.

 

3.     Drop heaping tablespoons of batter onto cookie sheet about 1 inch apart.  Form cookies into loose haystacks with fingers.  Moisten fingers with water if needed to prevent sticking.  Bake until golden brown, about 15 minutes, turning sheets form front to back and switching from top to bottom racks halfway through baking. 

 

4.     Cool cookies on cookie sheet until slightly set, about 2 minutes.  Remove with spatula and let cool.

 

5.     If desired, dip the bottom half-inch of the cookie into melted chocolate, tapping off any excess chocolate.  Then drizzle chocolate over the top. Cool completely.   Keep in airtight container. Enjoy!