coconut macaroon

Sally McKenney’s coconut macaroons have sweet, moist, chewy centres and lightly crisp exteriors. This version combines chopped sweetened shredded coconut with egg whites, granulated sugar, vanilla extract and almond extract.

The coconut shreds are pulsed or chopped into smaller pieces so the macaroons hold a compact shape. Egg whites, sugar and both extracts are beaten just until foamy and the sugar is mostly dissolved.

The chopped coconut is folded through that mixture until evenly moistened. Rounded portions are scooped onto lined baking sheets, with room between them.

The macaroons bake until the edges and tops are lightly browned. They rest briefly on the baking sheets, then move to a rack to cool completely.

An optional finish dips each cooled macaroon into melted semisweet chocolate. McKenney also offers them plain, allowing the coconut’s chewy texture and toasted exterior to stand on their own.