Coconut Macaroons

In a saucepan, combine sugar, coconut and egg whites and heat on high heat, stirring constantly for about 5-10 minutes, until it registers 158 F on a candy thermometer. If you don’t have a candy thermometer, 158 F is around when you will see a little of the coconut starting to brown. Remove from heat.

Sift in cake flour and stir to mix thoroughly. Set aside to cool off a bit, until warm.

Preheat oven to 320 F. Line 2 baking pans with parchment paper.

When the coconut mixture is warm to touch, transfer to a piping bag and pipe 28 rounds straight down onto the parchment, leaving ample room between each as the cookies will expand quite a bit while baking.

Bake for 12 minutes, until the cookies slightly brown. Let cool and dust with icing sugar if you’d like.

Note: If you can only find medium unsweetened coconut, break it down further with a food processor.

Adapted from Pastry Training Centre of Vancouver