Dear friends - tonight I made a batch of these and they were not the cookies I made before. They stuck to the baking sheet, and were not half as pretty, thanks to the nudging of the spatula! I'm so sorry if you had the same problem. - baking is such an inexact science! Taking a tip from my friend Winnie, who mentioned she never, ever, made these without greasing with Crisco and dusting with flour, my next batch came out just fine. I also reduced the sugar a little. Humble apologies! here is the revised version:
1 package coconut ( about 2 cups) flakes, sweetened
1/2 cup extra coconut flakes
2 large egg whites
3 T. hot water
1/2 cup sugar
pinch of kosher salt
1 T. light corn syrup
1 t. vanilla
Prehat oven to 400F.
Grease two baking sheets with Crisco , then dust with flour.
Place egg whites in mixer bowl and beat until they form soft peaks. Add the coconut flakes to the egg whites and stir briefly.
In a saucepan, stir together the hot water, sugar, salt, and corn syrup, washing down the sides of the pan with a wet pastry brush. Bring to a boil, then remove and add to the egg whites and coconut. Stir briefly, then add the vanilla. Stir in the 1/2 cup extra coconut flakes.
Using a small (1 1/2 inch) ice cream scoop, scoop little balls of the mixture onto the baking sheets.
One sheet at a time, bake the cookies for 12 minutes, then remove to cool. When cool, use a spatula to remove cookies to cooling rack. Enjoy !
Who knew it was so easy to make macaroons? In a half an hour you can mix up a batch , stick them in the oven for 12 minutes, and sit down to the chewy sweetness of these tiny coconut cookies. No butter, no flour, no milk. I think this makes them gluten-free, too - so now I know what to make little Izzie for a snack.
In spite of yesterdays crazy snow squall, the front garden beside the house is finally bare and look! My daffodils are up!
I got this wonderful recipe from Peggy Cullen's "got milk? the cookie book" and it's definitely a winner.