Triple Coconut Macaroons

Updated at: Wed, 16 Aug 2023 16:50:01 GMT

Step 1

Adjust oven racks to highest and upper-middle positions and heat oven to 375º. Line 2 cookies sheet with parchment paper and lightly spray parchment with nonstick vegetable cooking spray.

Step 2

In a small bowl, whisk together cream of coconut, corn syrup, egg whites, vanilla and salt to combine. In a large bowl, combine unsweetened and sweetened coconuts; toss together with hands, breaking any clumps between fingertips. Pour liquid ingredients into dried coconut and mix with rubber spatula until evenly moistened. (If desire, press plastic wrap on surface of dough and refrigerate 30 minutes; mixture will be firmer and easier to work with.)

Step 3

Scoop 9 cookies onto the first cookie sheet with 1 3/4-inch diameter ice cream scoop, mounded with 1/4 cup dough. (Alternatively, roll 1/4 cup dough between palms of hans into 1 3/4-inch balls.)

Step 4

Form cookies into loose haystacks with fingertips or gently flatten with your palms into 2 1/4-inch rounds, moistening hands with water to prevent sticking. Bake until light golden brown, about 20 minutes, turning the cookies sheet from front to back halfway through baking. Repeat with second sheet

Step 5

Cool cookies on cookie sheets 2 minutes; remove to wire rack with metal spatula.

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