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Grand Central's Coconut Macaroons

Source of Recipe


Grand Central Bakery (Seattle, Washington)






List of Ingredients



• 6 cups shredded unsweetened coconut
  
• 2 cups granulated sugar
  
• 3/4 tsp salt
  
• 3 Tbsp corn syrup
  
• 1 cup egg whites (about 8 large eggs)
  
• 4 to 5 Tbsp all-purpose flour
  
• 1-1/2 tsp vanilla extract
  






Instructions



1. Spread coconut out on a baking sheet and let dry 1 hour. Preheat oven to 325° F. Line baking sheets with parchment paper and set aside.
   
   
2. Place sugar, salt, corn syrup and egg whites in the top of a double boiler. Heat over simmering water on medium-high until quite warm. Stir occasionally to avoid scorching.
   
   
3. Combine coconut and 4 tablespoons flour, blending well. Add to heated mixture and stir until combined. Stir occasionally while heating mixture until hot to the touch, about 150° F. Add another tablespoon of flour, if needed. Stir in vanilla, and remove from heat.
   
   
4. Transfer small batches at a time to a pastry bag fitted with a large star tip. Pipe mounds about 2 inches in diameter, 2 inches apart. (Or simply drop the mixture by rounded teaspoons onto the lined baking sheet.) Set aside 30 minutes so tops begin to dry out slightly.
   
   
5. Bake about 10 to 15 minutes, or until tops of macaroons are golden brown. Rotate halfway through baking. Slide parchment onto cooling racks and cool completely before peeling the cookies off the paper. (The macaroons will keep 3 to 4 days.)
   
   Makes about 3 to 4 dozen macaroons.
   
   .................
   
   NOTE:
   
   Grand Central Bakery dips the bottoms of the macaroons in melted dark chocolate that's cooled but still liquid.