Does anyone have the Cooks Illustrated recipe for coconut macaroons?

COCONUT MACAROONS

14 oz sweetened coconut

1 ½ cups granulated sugar

3 egg whites

½ t almond extract

In the bowl of a food processor, combine the sugar and coconut for 1 minute. You could also do this in a blender, though the results won’t be quite the same. Add the egg whites and almond extract and process for another minute. You should have a bowl full of the most delicious snow-like substance at this point.

Chill the mixture for at least 20 minutes (or up to 3 days). You can bake them outright, but I have better luck with them keeping their shape when they start out chilled.

Preheat the oven to 325 and line two cookie sheets with parchment paper. This is critical – macaroons spread out a little puddle of macaroon juice as they bake. If you are baking on parchment, it peels right off and makes a delicious tidbit to eat while your cookies cool. If you are baking directly on the cookie sheet, you are either in for a renewed relationship with your best scraping device, or you are heading to Target soon to get a new cookie sheet. Use parchment; it’s awesome.

Using a tablespoon or your hands, pack the coconut snow into firm balls. Really smoosh them together so you have nice rounds. Space evenly on the sheet – at least 2 or 3 inches between them. Bake 20 to 25 minutes until they are a lovely, golden brown. If at the end of 25 minutes you only have little brown tips and the rest of the cookies are bright white, keep cooking. You aren’t done until they are really golden. This will give you a caramel-y, chewy exterior.

Allow the cookies to cool on the cookie sheet for several minutes. They will most likely appear as perfect little macaroon balls on a lacy, suspended puddle of baked macaroon juice. What you do with the puddle is up to you. As I stated above, it’s lovely to snack on. I typically peel the whole thing, ball and all, off in one piece and carefully remove the most extraneous perimeter of lace. I keep the cookies in an airtight container and collect all the extra bits in a bowl to nibble. You can also keep them totally intact, but they will look more like coconut jellyfish than like macaroons

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Macaroon Cooks

Coconut Cake 1 can coconut milk (not cream of coconut), stirred & divided 1 box white cake mix 1/4 cup water 3 egg whites 1/2 cup sweetened, flaked coconut, plus more for topping 1 cup butter, softened 1/4 tsp. coconut extract 1 3/4 cups confectioner's sugar Heat oven to 350º. Spray 2 round cake pans with non-stick spray. Reserve 1/3 cup of coconut milk for the frosting. In large bowl, beat cake mix, remaining coconut milk (1 1/3 cups), water, & egg whites with electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, stopping to scrape bowl once. Stir in coconut until well combined. Pour into cake pans. Bake as directed on box (about 30 minutes). Remove when cake tests done & cool completely. About 1 hour. For frosting, cream butter & reserved 1/3 cup of coconut milk with an electric mixer until combined & very smooth. Stir in coconut extract & confectioner's sugar. Frost cooled cake. Cover with flaked coconut.