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Coconut Macaroon
3 Tablespoons cake flour
1/4 teaspoon salt
3 extra-large egg whites
1 Cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon orange extract
2 Cups shredded or flaked coconut
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Preheat the oven to 325 degrees and line 2 baking
sheets with parchment paper.
Mix the flour and salt together and set aside. Beat the egg whites in a
large bowl with an electric mixer on high until soft peaks begin to form,
about 3 minutes. While the mixer is still running, gradually add the
sugar, about a Tablespoon at a time, and continue beating until the
mixture stands up in stiff glossy peaks, about 5 minutes of beating in
all.
Reduce the speed of the mixer to low and blend in the flour mixture and
the vanilla, almond, and orange extracts. (Do not overmix the batter at
this stage, as the protein in the flour might become overdeveloped, which
can result in chewy cookies.) Using a rubber spatula fold in the coconut.
Drop the batter by heaping Tablespoons onto the lined baking sheets about
2 inches apart (you will have about 24 cookies). Bake the cookies just
until they are golden and set, about 15 minutes. Slide the paper liners,
still with the macaroons attached to them, to the lined cooling racks. Let
cookies cool completely, then peel away the paper.
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