I should start off by saying this is a great recipe. I shouldn’t have tried to change it. Lately, I’ve really been into coconut chips (they’re so in right now), and I love the size of the large shavings. I thought it might be interesting, and pretty to make macaroons with this coconut. My mistake was, well my two mistakes were; 1: I only used the large cut coconut unsweetened, and 2: It didn’t occur to me that it might get a little chewy (read a lot chewy).
They were pretty, but not tasty and a chore to chew. Actually, they might be very tasty for someone who likes the true flavor of unsweetened coconut. Maybe just add a pinch more salt? For me, I think it would be best to stick to decorating cakes with this coconut, or making chips out of it. Recipe, please forgive me, I will not try to alter you again.
- 1 cup cream of coconut
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups unsweetened shredded desiccated (small shred)coconut
- 3 cups sweetened flaked coconut (about 8 ounces)
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°. Line two cookie sheets with parchment paper and light grease with cooking spray.
In a small bowl, combine cream of coconut, corn syrup, egg whites, vanilla, and salt. In a large bowl, combine unsweetened and sweetened coconuts, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
Using a small ice cream scoop, or heaping tablespoons, drop batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Bake until light golden brown, about 15 minutes, rotating cookies sheets and switching between lower and upper racks half way through baking.
Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.