Name: Coconut Macaroons
Total time: 1 h
Ingredients: Vegetable oil spray; ½ cup (5½ ounces/156 grams) cream of coconut; 2 large egg whites; 1 teaspoon vanilla extract; ¼ teaspoon table salt; 1½ cups (4½ ounces/128 grams) unsweetened shredded coconut; 1½ cups (4½ ounces/128 grams) sweetened shredded coconut

Why This Recipe Works

These fun-to-shape macaroons are full of coconut flavor (and happen to be gluten free!). To make these cookies as coconutty as possible, we use three different types of coconut. A mix of equal parts sweetened and unsweetened shredded coconut gives the macaroons their signature texture—the unsweetened coconut makes sure they don’t turn out too sweet. Cream of coconut helps form the dough and adds creamy texture and even more coconut flavor. Have kids taste a bit of each kind of coconut product and compare the textures, sweetness, and amount of coconut flavor.

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper. Spray parchment with vegetable oil spray.

In medium bowl, whisk cream of coconut, egg whites, vanilla, and salt until combined.

In large bowl, combine unsweetened and sweetened shredded coconut, breaking up clumps with your fingertips. Add cream of coconut mixture and use rubber spatula to stir until coconut is evenly moistened. Refrigerate dough for 15 minutes.

Use 1-tablespoon measuring spoon to scoop, drop, and shape 18 cookies following photos, “Step-by-Step: How to Shape Macaroons.”

Place baking sheet in oven. Bake until cookies are light golden brown, 18 to 22 minutes.

Use oven mitts to remove baking sheet from oven and place on cooling rack (ask an adult for help). Let cookies cool on baking sheet for 10 minutes.

Use spatula to transfer cookies directly to cooling rack and let cool completely, about 30 minutes. Serve.