Coconut Macaroons

 - Danish Recipe

Directions:

1. Preheat the oven to 400 *F (200 *C).
2. Add egg whites to a bowl and whip on high until they are very stiff. 
3. Set the egg whites to the side. 
4. In a separate bowl, mix together the remaining ingredients (this is most easily done with a machine using a cake/spatula attachment). 
5. Fold the egg whites and coconut mixture together either using your hands, a spatual, or a dough hook with a mixer). 
6. Take a cup of water and a large spoon. 
7. Dip the spoon in water and also wet your palm with water (I usually use the back of the spoon to spread the water across my left hand since I am right hand dominant). 
8. Scoop up a large amount of the coconut macaroon mixture and shape it into a ball using the spoon to scoop and rotate the coconut ball in your wetted hand until the coconut ball is relatively uniform - the goal is not to compact it but to simply shape it. 
9. Place the coconut ball onto a baking sheet with parchment paper spaced about an inch apart. 
10. Bake for 20-25 minutes total, possibly roatating the baking sheet after 10 minutes if your oven doesn't distribute heat evenly. Bake until golden brown. 

Notes:
- Make sure that no egg yolk gets into the egg whites when separating or it will not reach the point of stiff peaks when whipping. 

- You can spray a baking sheet with oil instead of using parchement paper, but the bottoms of the macaroons will still stick and it will not be very easy to remove.  

- In an airtight container, the finished macaroons can last at room temperature for 3-5 days, up to 2 weeks in the fridge, or up to 3 months in the freezer.