Preheat oven to 375 degrees F.
5 cups sweetened grated coconut
2 cups hazelnuts
in oven until lightly brown, stirring as necessary to ensure even browning. Toast and set aside
1 cup additional coconut or hazelnuts
to have on hand in case the mixture doesn't hold its shape.
Grind the hazelnuts in a food processor, with
2 Tablespoons sugar
until finely ground, but stop if the mixture begins to stick together.
6 large egg whites
1/4 teaspoon cream of tartar
until they hold stiff peaks.
1 cup sugar
and continue whipping until it holds its shape.
Fold in the grated coconut and the powdered hazelnuts until evenly distributed through the whipped egg whites.
Add and stir in gently
1 teaspoon vanilla extract
2 Tablespoons Malibu coconut rum (or 2 Tablespoons Frangelico hazelnut liqueur).
Taste for sweetness and add
superfine sugar, to taste
if preferred. (Don't taste if there is salmonella in your eggs.) The mixture should hold its shape. (Otherwise add the reserved coconut or ground hazelnuts.)
Cover two baking racks with Silipat silicone sheets (or cooking parchment). With a small ice-cream scoop (or two tablespoons), distribute mounds of the batter evenly on the sheets, leaving a half-inch or so between.
Place in the preheated oven and bake for 10 or 15 minutes, until lightly browned. Interchange and reverse the sheets halfway through to ensure even baking. Allow to cook on the sheets.
Makes about 80 macaroons.
© 2004 Richard Waldinger