Coconut Macaroons

Look up Pastry Fundamentals Course for an updated coconut macaroons version.
Mix all ingredients together. Add more egg whites if needed. Divide macaroon mixture into rounds first and shape into a pyramids. Moisturize fingertips to prevent from sticking. Arrange cookies on baking tray with parchment paper or silicone baking mat. Leave cookies out to dry out a couple of hours or overnight prior to bake.

Set the oven rack adjusted to the middle position and bake in a preheated 425ºF/220ºC oven for about 12 minutes. Lower baking temp to 375ºF/190ºC if using a fan oven. Let cool – store coconut macarons several days in pantry, or up to 3 months in freezer. Coconut rocher can be dipped in tempered chocolate. Enjoy!

Wash off coconut, open it and break into pieces. Remove the flesh and shred. Filter the coconut water and drink it!.. In a food processor, combine half of the fresh grated coconut with all remaining ingredients with the exception of the eggs. Puree and add the eggs giving a few more pulses. Transfer this mixture to a large bowl and fold in the other half of the fresh grated coconut. Divide mixture into rounds first then shape into a pyramids. Arrange cookies on baking tray with parchment paper or silicone baking mat. Leave cookies out to dry a couple of hours or overnight prior to bake.

Set the oven rack adjusted to the middle position and bake in a preheated 425ºF/220ºC oven for about 15 minutes. Lower baking temp to 375ºF/190ºC if using a fan oven. Enjoy!