Golden Coconut Macaroons with Crisp Toasted Edges

Coconut macaroons are chewy coconut mounds with toasted edges, not the smooth sandwich cookies called macarons. This version uses unsweetened coconut and egg whites rather than condensed milk. Compact shaping helps the short ingredient list hold together.Toasted edges and a chewy centerThe egg whites moisten and bind the coconut without needing a meringue. Shaping loose piles instead of compressed mounds leaves fragile edges that can break when lifted.Use unsweetened coconut and egg whitesCoconut: Use unsweetened shredded coconut. Sweetened coconut changes both moisture and sweetness.Egg whites: Measure from large eggs and avoid yolk pieces. There is no need to beat to stiff peaks.Lining: Parchment helps prevent the sugary bottoms from sticking. Wax paper is not an oven substitute.Illustrative view of coconut macaroons. Appearance can vary with ingredients and equipment.Portion the mounds before bakingScoop 20 similar-sized mounds so they brown at the same rate. Allow about 1 hour for…

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