This recipe came about on a recent trip to the Bahamas where I made ice cream and was left with 5 lonely egg whites. I'd like to say that I cracked and grated my own coconuts for this treat but I haven't gotten over my fear of the machete yet! Next time I will ask someone to do it for me! I used sweetened coconut for this recipe (only kind available) but when I make this again I will use unsweetened and add a bit of sugar. I would also switch up my flour choice and experiment with almond and coconut flour. If you are a macaroon purist you will find that my recipe errs on the non-traditional side and it does not have the classic "little foot" nor did I try to make it. —testkitchenette
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