Coconut Macaroons...

These little tasties are amazing on a summer day. Yet another America's Test Kitchen recipe that turns out super well every time!

Here's the recipe:

1 c. cream of coconut
2 T. light corn syrup
4 large egg whites
2 t. vanilla
1/2 t. salt
3 c. (8oz) unsweetened shredded coconut
3 c (8oz) sweetened flaked or shredded coconut
good semi-sweet chocolate, for dipping

1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease.

2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.

3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks.

4) Cool cookies until slightly set, remove to wire rack.

5) Dip bottoms in chocolate; refrigerate until set.

[photo by Augs]