Coconut Macaroons

Step 1

Heat oven to 425°F. Line a baking sheet with parchment or silicone mat.

Step 2

Pulse the coconut: Place the unsweetened coconut in a food processor. Pulse for 60 seconds.

Step 3

Heat and mix ingredients: Combine the egg whites, sugar, coconut, and applesauce in a medium-sized, thick-bottomed saucepan.Mix well and heat on medium low heat, stirring frequently, until the ingredients are well incorporated, and the mixture forms a smooth paste and is warm to the touch (about 120°F).If the mixture seems too dry or stiff to pipe through a piping bag, add a little more applesauce. If the mixture seems too wet, add a little more coconut.

Step 4

Pipe mounds onto baking sheet: Place warm mixture into a pastry bag and pipe tall mounds onto a baking sheet, about an inch and a half apart from each other.Alternatively, form mounds with a 1 tablespoon sized scoop.Let the formed cookies dry out for about 15 minutes before baking.

Step 5

Bake: Bake the cookies until they start to get color on the edges where the cookie meets the pan, 5 to 7 minutes.

Step 6

Cool: Let cool on the pan for a couple minutes, then carefully lift the pan liner with the cookies off the pan and place on a rack. The cookies will firm up as they cool. Once cool, remove from the pan liner.Store in a covered box for up to 5 days at room temperature.