- 1 lb. sugar
- 2 oz corn syrup
- 8 oz egg whites
- 1.5 lb. coconut, unsweet
Tools
- Pot of boiling water
- Metal bowl that can sit on pot (without touching water)
- Food thermometer
- Ice cream scoop (optional--but will make life easier!)
- Parchment
- 2 sheet pans
- Refrigerator space for pans!
Process:
- Process coconut in food processor until desired texture (this is up to you if you prefer stringier coconut, or smaller bits.)
- Heat sugar, corn syrup, and egg whites in a bowl over simmering water--the bowl should not touch the water--whisk constantly until the temperature reaches 140 degrees F.
- Immediately remove from heat and, with a wooden spoon, mix in the coconut.
- Scoop out desired size onto parchment-lined sheet pans.
- Refrigerate macaroons for at least 2 hours, or until firm. (If you're short on time, you can cut this time short, but your macaroons may spread out.)
- Bake at 400 degrees F for about 10 minutes (spin pans 5 minutes in), or until the edges are to your golden brown preference.
