Coconut "Haystack" Macaroons
These are the absolute best Coconut "Haystack" Macaroons. The naturally gluten-free cookies are tasty bites full of coconut flavor that are and easy to make. I make mine with dried fruit to add texture and flavor.
Servings: 24 macaroons
Ingredients
- 3/4 cup egg whites approx 5 large eggs
- 1 1/4 cups (250g) sugar
- 1/2 cup raisins chopped
- 1/2 cup dried cranberries or apricots finely chopped
- 1/2 cup dried cherries finely chopped
- 1/2 cup pecans or walnuts finely chopped
- 1/2 tsp ground cinnamon
- 2 cups tightly packed unsweetened coconut flakes
- 2 cups tightly packed sweetened shredded coconut
- 1/2 tsp pure vanilla extract
- pinch salt
- confectioners' sugar for dusting
Instructions
- Preheat the oven to 350°F.
- In a large stainless steel bowl whisk together the egg whites and sugar. Place the bowl over a pot of simmering water to create a double boiler. Stir the sugar/egg mixture constantly until all of the sugar has dissolved. The only way to test this is to rub the mixture between your fingers, if it is at all grainy continue to cook. This takes about 5 minutes.
- Remove the egg mixture from the stove and add the dried fruit, nuts, cinnamon, coconut, vanilla extract and a pinch of salt. Stir well to incorporate. Line a baking sheet with parchment paper or a silicone baking mat. Portion out the haystacks by using an ice cream or cookie scoop. I use a #40 2 tablespoon scoop. Be sure that the batter is tightly packed in the scoop so that the haystacks keep their shape.
- Bake for 20-25 minutes. If you are baking more than one sheet at a time, be sure to switch from the top to the bottom rack midway through the baking. You may also need to rotate the sheets front to back to make sure the cookies bake evenly.
- Allow to cool. Dust with confectioners’ sugar before serving.