Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small saucepan or microwave-safe bowl (for chocolate)
- Cookie scoop or two spoons
Step-by-Step Instructions
The process starts with the egg whites. I add them to my bowl with the sugar, vanilla, and salt, and then I whip. And I whip some more. You’re looking for stiff, glossy peaks that hold their shape when you lift the beaters. This isn’t the time to rush—this foam is the only leavening agent, so it’s what gives our macaroons their delightful texture. I learned the hard way that soft peaks lead to flat, dense cookies. Once you’ve got that beautiful, cloud-like base, put the mixer away.
Now, for the fun part: folding in the coconut. I dump the entire bag in at once. Using my trusty spatula, I gently fold and press, turning the mixture from the bottom up. It will seem like a lot of coconut for the amount of foam, but keep folding. The goal is to coat every single strand with the egg white mixture. You’ll end up with a dense, sticky, and slightly clumpy mass. That’s exactly what you want. If it feels too dry and isn’t holding together, a single extra egg white can help, but I’ve rarely needed it.
Scooping them onto the baking sheet is next. I use a heaping tablespoon cookie scoop for uniform size, but two spoons work just fine. The key here is to really pack the mixture into the scoop or spoon. Then, use your fingers to gently compress and shape each mound on the parchment-lined sheet. This helps them hold their adorable haystack shape and prevents straggly pieces from burning. I leave about an inch between them, as they don’t spread much.(See the next page below to continue…)