I had a lot of shredded coconut leftover from when I made Indian curry and coconut and mango rice pudding.  So I experimented with making coconut macaroons.  This recipe makes macaroons that are slightly sticky with a chewy centre and crispy edges.  They are very easy to make and are great plain. 

You could easily turn these simple treats into something decadent by dipping them in melted chocolate.  You could dip just the bottoms or just the tops.  Or you could cover half of a macaroon with chocolate by dipping it on the diagonal.

Coconut Macaroons Recipe

makes 16, adapted from Chef Michael Smith

1 1/4 cups to 1 1/2 cups unsweetened medium shredded coconut (Note:  Use 1 1/4 cups if you want a stickier, chewier macaroon (our preference); Use 1 1/2 cups if you want a firmer macaroon that’s closer to the store bought ones.)

1/2 cup of packed light brown sugar

one large egg white, at room temperature

1/4 tsp Mexican vanilla

pinch of salt

1/4 tsp nutmeg (optional)

Preheat the oven to 350 F.  Whisk the egg white in a stand mixer  at the highest speed until very frothy and almost double in size.  Then whisk in the sugar, salt, vanilla, and nutmeg (if using) until well combined and creamy.  Stir in the coconut and mix well.

Wet your hands with water or else the coconut mixture will be too sticky to work with.  Use your hands to form heaping tablespoonfuls of the mixture into balls.  The balls should be approximately 1 1/4 inches to 1 1/2 inches in diameter.  Then place them 1 1/2 inches apart on a silpat (silicone) mat lined baking sheet.  Bake until the outsides turn golden brown, about 7 to 10 minutes.  The tops will be firm to the touch but the insides will still be very soft.  Allow them to cool on the baking sheet for at least 20 minutes before enjoying them.  They will firm up as they cool.  These can be stored in an airtight container at room temperature or in the refrigerator.  The texture will get chewier if you store them in the refrigerator.