these macaroons are nothing like the hardened store-bought kind.
Put me on a desert island and the one thing I would take with me is a box of macaroons. I persuaded Chef James Brockman to help me develop three different kinds because I just couldn't decide which I loved best. Enjoy the basic variety, or add chocolate chips (yum!), or go all the way and dip them in chocolate (superb!). They are moist and chewy and not overly sweet.
Variation #1: Coconut Macaroons
step 1Preheat oven to 350 degrees F.
step 2Place the egg whites and the salt in a bowl and beat with an electric mixer until frothy. Add the sugar a little bit at a time and beat until soft peaks form.
step 3Fold in the coconut with a rubber spatula until evenly mixed.
step 4With a 2 oz. ice cream scooper, scoop out mixture onto cookie sheets that have been lightly sprayed with nonstick cooking spray.
step 5Bake for 20 minutes until lightly browned. Remove from pan while hot to cool on wire rack.
Variation #2: Chocolate Chip Coconut Macaroons
step 1Prepare the recipe as above.
step 2After the coconut is folded into the egg whites, stir in 1/2 cup of semisweet chocolate chips, and continue the recipe as written.
Variation #3: Chocolate-Dipped Coconut Macaroons
step 1Prepare the coconut macaroon recipe and let the macaroons cool.
step 2Lightly spray cookie sheets with nonstick cooking spray.
step 3Melt 1 cup of semisweet chocolate chips in the top pot of a double boiler over barely simmering water.
step 4When the chocolate is completely melted, dip half of a macaroon into the chocolate and place on the cookie sheet until set.