Triple Coconut Macaroons

Name: Triple Coconut Macaroons
Ingredients: 1 cup, cream of coconut; 2 tablespoons, light corn syrup; 4 , large egg whites; 2 teaspoons, vanilla extract; 1/2 teaspoon, table salt; 3 cups, unsweetened, shredded, desiccated coconut (about 8 ounces/227 grams); 3 cups, sweetened shredded coconut (or flaked), about 8 ounces (227 grams)

Desserts or Baked Goods
Gluten Free
Cookies

Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

Most coconut macaroons are achingly sweet, sticky mounds of semicooked dough that don't taste much like coconut. To solve these problems, we used three kinds of coconut.

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

SERVES Makes about 4 dozen 1-inch cookies

TIME 1 hour, plus 30 minutes cooling

A cookbook recipe exclusively for All-Access members from The Perfect Cookie

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