Today's cookie is a cute little coconut macaroon! My mom has made these quite a few times (including for our wedding!) and she had already written down the recipe for me. I thought they'd be the perfect addition and bring some variety to the table.
10.7 oz sugar
1.3 oz corn syrup
5.3 oz egg whites
1 lb unsweetened coconut flakes
.7 oz cake flour, sifted
Mix your sugar, corn syrup, and egg whites. Heat over a double boiler to 140 degrees, whipping constantly. Using a small ice cream scoop or a tablespoon, scoop out little round portions onto a sheet pan lined with parchment paper. Air dry about 1 hour. Bake at 375 degrees for about 12 minutes. Do not remove from pan until they have completely cooled. If desired, melt some chocolate in a double boiler and dip bottom of macaroons in melted chocolate. Drizzle, too, if you want!
These turned out cuter than I even hoped! They have a nice chewy texture and the chocolate really escalates the flavor.
Coconut Macaroons | Recipe Source: Estee Cheers