Sweet coconut cookies are slightly crunchy on the outside, but soft and chewy on the inside.
Simply Recipes / Eliezer Martinez
Coconut macaroons tend to be rather chewy affairs.
Like the inside of an Almond Joy bar.
Simply Recipes / Eliezer Martinez
Not a big fan.
That is, until our pastry chef neighbor Evie brought over her macaroons.
Soft and smooth on the inside.
Simply Recipes / Eliezer Martinez
The Secret Ingredient for Macaroons
Evie’s secret ingredient?
That’s right, baby food.
You don’t need that much.
Cindy Rahe
Smooth or Crunchy Texture
I also experimented a bit with the ingredient amounts.
How To Store Macaroons
Store your macaroons in an airtight container between layers of wax paper.
At room temperature, they’ll keep for about a week.
Simply Recipes / Eliezer Martinez
it’s possible for you to also freeze macaroons.
Wrap them well in aluminum foil, then transfer them to a plastic freezer bag or another container.
They’ll keep for at least month or more.
Simply Recipes / Eliezer Martinez
To thaw, unwrap and let them sit on the counter for a few hours.
Are These Kosher for Passover?
These coconut macaroons are kosher for Passover.
Simply Recipes / Eliezer Martinez
If you want a more smooth cookie surface, use 2 cups.
If you want a crunchy cookie surface with lots of crevasses, use 2 1/4 cups.
Pulse the coconut in a food processor until coarsely ground.
Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.
If the mixture seems too wet, add a little more coconut.
Alternatively, form mounds with a 1 tablespoon-sized scoop.
Let the formed cookies dry out for about 15 minutes before baking.
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.
