Page 51 - Classic Cookies with Modern Twists

Chewy Coconut Ma caroons

I’m cr azy about coco nut, especially in a not-too-sweet macaroon
made with two kinds of natural, unsweetened coconut instead of
the soft, sweet stuff. Fine-cu t (or “macaroon”) coconut and a bit of
our combined with the egg whites create a chewy, cakey cookie

that contrasts beautifully with wide coconut chips, which add
cr unch and visual interest: toasty brown tips that poke out of the
cook ie like porcu pine quills. For a gluten-free version , tr y the
chocol ate var iation.

MAKES 2 DOZEN COOKIES

¼ cup all-purpose flour

¼ teaspoon fine sea salt

1½ cups unsweetened dried coconut (fine-cut)
1¾ cups unsweetened wide coconut chips

4 egg whites
⅔ cup suga r

2 tablespoons honey

½ vanilla bean, split lengt hwise and scraped, or 1 teaspoon vanilla
extract

1. In a medium bowl, sift together the our and salt. Add the
dried coconut and coconut chips, stir to combine, and set aside.