Whole Egg Coconut Macaroons

https://twospoons.wordpress.com/2013/06/02/whole-egg-coconut-macaroons-the-easiest-cookie-youll-ever-meet/
Whole Egg Coconut Macaroons

These cookies were great--I hate whipping egg whites so these were super easy and fast macaroons. Definitely use the baking paper or silpat. I made them inside muffin tins and they all stuck badly and had to be scraped out. The crust on these is divine. I reduced the sugar to 80g since I used sweetened shredded coconut, and I'm guessing the original recipe wants unsweetened. They were plenty sweet.

Caramelized Coconut Chips

Caramelized Coconut Chips from Well Fed cookbook, p 153.

This was pretty yummy and quick. It is quite salty, just like popcorn. I may use less salt and more cinnamon next time to see if it is more of a sweet treat next time. I was satisfied after a few bites too, there is more than half of it left.

Chococonut Chip Cookies

http://allrecipes.com/recipe/chococonut-chip-cookies/

I made this for fat tuesday, trying to get rid of all the chocolate chips and sweetened coconut left in the house. I did it in a bar cookie form. It turned out really well.

Coconut Macaroons

Coconut Macaroons (from Pillsbury Best Desserts cookbook)
makes 12 cookies (according to book)

2 egg whites
1/3 cup sugar
2 tablespoons all-purpose flour
dash salt
1/4 teaspoon almond extract
2 cups coconut

1. Heat oven to 325 F. Grease and lightly flour cookie sheet. in medium bowl, beat egg whites until frothy. Add sugar, flour, salt and almond extract; mix well. Stir in coconut. Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie sheet.

2. Bake at 325 F for 13 to 17 minutes or until set and light golden brown. Immediately remove from cookie sheet.

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When I made these cookies I tripled the recipe and made 18 large cookies. It had to bake longer than 17 minutes for sure. I'm not really sure how long, but a few minutes more until golden. Then I cooled on a metal rack. Oh, and I used parchment paper sprayed with non-stick and it worked great. The secret is the almond extract and the small bit of flour. They were fantastic.