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Coconut Macaroons: Submitted by: Meg Martin | Date Added: 1 Oct 2012
Listed in: Sweets / Cookies & Brownies

1 1/2 c. sugar
1/3 c. water
2 tsp. light corn syrup
pinch fine sea salt
1/2 tsp. vanilla
grated zest of 1/2 orange
5 c. (1 lb.) unsweetened shredded coconut (flakes don't work)
3 large egg whites
1 c. frozen crumpled raspberries

Cooking Instructions

Combine sugar, water, corn syrup, and salt. Bring to boil, stirring until sugar dissolves. Pour into stand mixer. Add vanilla and zest. Stir to combine. Zest can be left out.
Using paddle attachment, gradually add all coconut. Gradually pour in egg whites and mix into dough. Let stand 10 minutes. Use 1 1/2" ice cream scoop. Lightly compress so they hold their share on the pan. Space mounds 1" apart. Bake 20 minutes. Cool completely on pan. If you want to add the raspberries, gently fold them into the dough before shaping and baking.

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