Coconut Macaroons are delightful and irresistible cookies made with egg whites and coconut. It is chewy cookies, crisp in the outside and soft inside. Earlier I tried a recipe which uses condensed milk, but I felt it too sweet and sticky. So this recipe does not contain condense milk. This recipe will give you around 12 -14 cookies. Try this recipe,you will surely love it.
Dry coconut( finely shredded)- 1 1/2 cup
All Purpose flour- 2 tbs
Cream of tartar- 1/8 ts(optional)
Sugar- 1/3 cup
Vanilla essence- 1 tsp
Salt- a pinch
Mix shredded coconut, flour and salt and keep aside.
In a separate bowl beat egg whites. When the egg whites are bubbly and white add cream of tartar. Beat until soft peaks form or when you see streaks with your whisker.Gradually add granulated white sugar in little additions and beat until almost stiff peaks form. If you lift the whisk the egg meringue will be slightly drooping down wards.Add vanilla and whisk for a few seconds.
Add coconut mixture in little additions and fold into the meringue. Use a spatula and gently fold in without deflating the egg whites.
Transfer mixture to a pastry bag or large zip-lock bag fitted with decorating tip. Pipe shapes on prepared baking sheet or just scoop spoonfuls and place on the baking sheet. Leave 2 inch space between each cookie.Bake for 20 minutes at 350 degree F until the edges are brown and crisp and cookies are golden brown. Transfer into cooling rack and allow the cookies to cool down.
Hope you will all enjoy!