Coconut macaroons: Old‑world flavor makes a sweet comeback

Coconut flavor enthusiasts will delight in these cookies. They are aromatic, perfectly moist on the inside, and crispy on the outside. Do you have shredded coconut at home? Preparing these treats is extremely simple.

The variety of coconut products continues to expand; you can easily find coconut milk, water, and flour. However, the longest-standing coconut product in our kitchens is shredded coconut. The popularity of these cookies stems from those days when they were considered exotic. Some attribute the recipe to the French, but more sources point to Italy.

Shredded coconut is made from the dried pulp of mature coconuts, the white and fleshy mass found under the nut's hard shell. It should be snow-white, without yellow or brown spots, and should be stored in a dry place at room temperature. It's best to transfer it from the bag to a jar, as this will help retain the flavor much longer. Still, it's better to think of how to use it shortly after purchase. Coconut macaroons make an excellent choice.

Coconut macaroons are classic cookies that have enjoyed unwavering popularity for years. Traditional recipes primarily use egg whites and shredded coconut. The key to crispiness is baking at a moderate temperature. After 20 minutes, you'll have delicious cookies, and your whole kitchen will be filled with a beautiful coconut aroma.

Ingredients:

• 4 eggs
• 1 cup of fine baking sugar
• 1 package of vanilla sugar, optionally
• 4 cups of shredded coconut
• A pinch of salt

Preparation method:

1. Beat the egg whites until stiff with a pinch of salt.
2. Towards the end of whipping, gradually add the sugar, spoon by spoon, until a thick mixture forms, similar to meringue.
3. Add the yolks, without stopping the whipping.
4. Finally, add the shredded coconut and mix.
5. Line a baking sheet with parchment paper and spoon the coconut mixture onto it to form cookies.
6. Bake them for 15 minutes at 340 degrees Fahrenheit.