If you read my last post, you’ll see that I made creme brulee yesterday for a dinner party. As creme brulee only uses the healthiest of ingredients – heavy cream, egg yolks, sugar – I was left with a dozen egg whites. I am the guiltiest of the guilty when it comes to wasting egg whites – always separate the yolks with the best of intentions and plan to use them, but consistently find them in a fridge a month later and end up throwing them out.
I was in the mood for a little baking this evening and remembered those egg whites. I’d never made them before but remembered seeing a recipe in my Better Homes & Gardens Cookbook (yes, I wanted the pink one) for Coconut Macaroons.
- 7 oz. bag shredded coconut
- 2/3 c. sugar
- 1/4 c. flour
- 1/4 tsp. salt
- 3 egg whites
- 1/2 tsp. vanilla
- dark chocolate, melted
Preheat oven to 325 degrees and line baking sheet with parchment paper. Beat egg whites until stiff peaks form. Add vanilla, beat again, set aside. Combine coconut, sugar, flour and salt and fold in egg whites until well combined. Drop by teaspoonful onto parchment and bake for 15 minutes or until lightly browned.
Let cool and drizzle with melted chocolate. Store in airtight container. (Truth be told, I didn’t feel like washing two cookie sheets so I made mine twice as big as you’re supposed to so I could fit them all on one, but they still turned out great.)