Fresh Coconut Macaroons
3 cups freshly grated coconut meat (1 coconut yields about 3 cups of shredded coconut meat)
4 tablespoons coconut rum
2/3 cups light brown sugar
2 egg whites
2 heaping tablespoons flour
- Preheat the oven to 325 degrees.
- In a bowl toss the shredded coconut with the rum. Mix in the brown sugar, egg whites and flour. Combine thoroughly.
- Line two baking sheets with parchment paper. Place teaspoons of the coconut mixture on to the parchment paper, spaced approximately 1/2-1 inch apart.
- Bake approximately 22-24 minutes or until the macaroons are lightly browned.