Coconut Macaroons, take 2

This is one of my favorite recipe that I keep in hand whenever I have excess egg whites.


60g of egg whites (from 2 extra large eggs)
110g sugar
150-175g medium grate unsweetened coconut (2-21/4 cup)*
5 teaspoons smooth, unsweetened applesauce (regular or baby food)

Line a baking sheet with parchment.
Place the unsweetened coconut in a food processor. Pulse for 60 seconds.(Optional)

Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan. 

Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).

With a tablespoon, scoop the coconut mixture onto the parchment.
Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.



Preheat oven to 190deg cel. 
Bake the cookies until they start to get color on the edges 5 to 7 minutes. 
Keep an eye as the coconut shreds char easily.

Let cool on the pan for a couple minutes, then place on a rack. The cookies will firm up as they cool.

Once cool, remove from the rack.
Store in a covered box for up to 5 days at room temperature.


Enjoy...jue
recipe modified from here