Tired of the Sweet Spot's inconsistency when it comes to coconut macaroons? I know I am. But why settle when you can follow the recipe of baker extraordinaire Ben Lyons and make them just the way you like.
8 cups sweetened flaked coconut
2 cups sugar
1 cup egg whites (about 8 large egg whites)
2 teaspoons pure almond extract
2 cups coating chacolate
Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
In a large mixing bowl, toss the coconut and sugar by hand until thoroughly combined. Add the egg whites and almond extract and mix by hand until the coconut is completely moistened.
Use a small ice cream scoop or spoon to form the macaroons, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the macaroons to allow for spreading. Slightly flatten each cookie with the palm of your hand.
Bake the macaroons, one sheet at a time, for 12-15 minutes, until lightly golden. Cool the macaroons completely on wire racks.
Melt the chocolate either in a heatproof bowl over a pot of simmering water, a double boiler, or microwave. Dip the cooled macaroons in the coating chocolate covering them halfway, and put the dipped macaroons back on the parchment lined cookie sheets. Let the chocolate set. Store the macaroons in an airtight container for up to one week at room temperature.