Coconut Macaroons

Ingredients

• 1/3 cup (60g) of egg whites (from 2 extra large eggs, or a teaspoon and a half less than what you can get from 3 large eggs)
• 3/4 cup sugar (5 1/2 oz, 150g)
• 2 to 2 1/4 cups* medium grate unsweetened coconut (5.5 to 6.17 oz, 150-175g)
• 5 teaspoons smooth, unsweetened applesauce (regular or baby food)

1. Line a bakingsheet with parchment or Silpat.




2. Place the unsweetened coconut in a food processor. Pulse for 60 seconds.




3. Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.
   Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated,
   and the mixture forms a smooth paste and is warm to the touch (about 120°F).
   If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce.
   If the mixture seems too wet, add a little more coconut.




4. Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet,
   about an inch and a half apart from each other. Or form mounds with a 1 tablespoon sized scoop.
   Let the formed cookies dry out for a few minutes (15 minutes or so) before baking.




5. Preheat oven to 425°F. Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.
   Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack.
   The cookies will firm up as they cool. Once cool, remove from the pan liner.
   
   
   Store in a covered box for up to 5 days at room temperature.

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