A combination of sweetened and unsweetened coconut creates the ideal texture for these macaroons, neither too dense nor too dry. The cream of coconut (drastically reduced coconut milk) provides the deep coconut flavor. Find cream of coconut either in the baking section of your supermarket, the international food section or the cocktail mixes section (it’s most often used to make piña coladas).
7.5 ounces cream of coconut
2 tablespoons honey
4 egg whites
2 teaspoons vanilla extract
1/2 teaspoon salt
4.5 ounces unsweetened shredded coconut
11 ounces sweetened shredded coconut
Preheat the oven to 375 degrees Fahrenheit. Stir the cream of coconut in the can, then pour 7.5 ounces (a cup) into a bowl. Add the honey, egg whites and vanilla and whisk to combine. Toss together the two kinds of coconut with the salt. Pour the liquid mix over coconut mix and toss to combine. Spoon tablespoons of the batter onto parchment-line sheet pans, then with wet hands, form them into rounded heaps. Bake on upper rackes of the oven for seven minutes. Switch the pans top-to-bottom and rotate, then bake for seven minutes more, until they’re golden brown. Cool and eat.