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Makes
Roughly 15 medium cookies
Author Notes
A recipe so unbelievably simple, yet scrumptious, you may just cry. Seriously, this is perfection for the coconut macaroon purists. —Molly Damon
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Ingredients
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3 cups
Desiccated, unsweetened, fine coconut
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3/4-1 cups
Granulated sugar
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4
Egg whites
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2 teaspoons
Pure vanilla extract
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1/3 cup
Dried tart cherries, finely chopped
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1/3 cup
Good quality dark chocolate, finely chopped
Directions
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Pre-heat oven to 350F and line baking sheet with parchment
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Mix together coconut, egg whites and vanilla. Use your hands...it's fun to play with food and also the best way to incorporate the whites
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Take a taste and adjust sugar level if needed. Don't worry, you used good quality organic eggs. :)
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Using a spring loaded cookie scoop (best for uniformity) or dampened hands, form into pretty little mounds.
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Bake 15-20 minutes until lightly browned and fragrant. Cool slightly on sheet and transfer to a wire rack to cool completely.
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Cookies will stay fresh 3 days covered at room temp
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