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Coconut Haystack Macaroons Recipe

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This recipe for Coconut Haystack Macaroons is from Nana Sprinkles , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 egg whites, at room temperature
1/4 tsp salt
1/4 cup sugar
1/2 tsp. vanilla
4 cups flaked sweetened coconut
170 g chocolate (optional)
Directions:
Directions:
Preheat oven to 300º. Line a baking sheet with parchment paper. Beat egg whites with salt using electric mixer on medium to high, until fluffy. Gradually add sugar and beat until stiff peaks form when the beaters are lifted. Fold in vanilla and coconut. Drop 2 Tbsp. of coconut mixture on parchment, placing 1 inch apart.

Bake until edges are golden, 18 to 20 minutes. Remove backing sheet from rack to cool completely on baking sheet.

For chocolate drizzle; chop chocolate, place bowl in microwave, on medium stirring halfway through until almost melted 2 to 3 minutes. Remove and stir until smooth. Drizzle chocolate over macaroon cookie while still on baking sheet. Let chocolate harden, then remove macaroon from baking sheet to enjoy. Can be stored in airtight container up to a week. If they even last that long without getting eaten up.
Personal Notes:
Personal Notes:
Another great recipe from a great baker and friend,Anna

 

 

 

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