Carquinyolis de coco de Alice Medrich

Ingredientes

• 4 large egg whites
• 3 cups sweetened or unsweetened shredded coconut (or 3 1/2 cups of unsweetened dried coconut chips)
• 1/3 - 2/3 cup white sugar (use 1/3 - 1/2 cup for sweetened coconut and 1/2 - 2/3 cup for unsweetened coconut, to taste *see Note 1)
• 2 teaspoons pure vanilla extract (or vanilla bean paste)
• 1/4 teaspoon salt
• Fleur de Sel (or other coarse finishing salt)
• Toasted almond slices
• Chocolate chips or pieces

Preparación

1. 1

   Line a cookie sheet with parchment paper or a silpat.

2. 2

   Combine all of the ingredients (except garnish items) in a large heatproof mixing bowl, preferably stainless steel but glass will work.

3. 3

   Set the bowl directly in a wide skillet of barely simmering water. Stir the mixture with a spatula, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, about 7 to 10 minutes. (I find glass bowls take longer).

4. 4

   Set the batter aside for 30 minutes to let the flavours to meld.

5. 5

   Preheat the oven to 350° F. (regular bake setting/not fan assisted) Position rack in the centre of the oven.

6. 6

   Using 2 tablespoons of batter, make heaps of mixture 2 inches apart on the lined cookie sheet. (I used my plastic egg separator to shape the cookies and then tapped onto baking sheet).

7. 7

   Bake for about 5 minutes, just until the coconut tips begin to color, rotating the pan from front to back halfway through the baking time to ensure even baking.

8. 8

   Lower the temperature to 300F and bake for about 15 minutes more, until the cookies are a beautiful cream and gold colour, with deeper brown edges. Watch regularly and rotate the pan from front to back halfway through the baking time.

9. 9

   Set the pan or just the liner on a rack to cool. Sprinkle with salt, if using. If topping with chocolate, place your chocolate chips on top as soon as they've come out of the oven and let them melt on their own for 5-10 minutes, then use a skewer to stir them a bit on top. If you'd like to top with some toasted almonds as well, spread on a cookie sheet and pop into the hot oven to toast right after you take your macaroons out. Let cookies cool completely before gently peeling the parchment away from each cookie.

10. 10

    The cookies are best on the day they are baked. The exterior is crisp and chewy and the interior soft and moist. Although the crispy edges will soften, the cookies remain delicious stored in an airtight container for 4 to 5 days.