These little angels make a heavenly holiday treat. The secret is mixing two kinds of coconut for the best flavor and consistency: the flaked, sweetened kind and the shredded, unsweetened variety.
Ingredients
- 1 1/4 cups sweetened flaked coconut
- 1 14 cups unsweetened shredded coconut
- 1/2 cup sugar
- 1 1/2 tablespoons flour
- 1/8 teaspoon salt
- 2 large egg whites
- 1 1/2 teaspoons honey
- 1/2 teaspoon vanilla extract
- 36 Necco wafers
Instructions
- With clean, dry hands, thoroughly combine the two types of coconut in a large bowl.
- In a medium-size bowl, combine the sugar, flour, and salt. Add the egg whites, honey, and vanilla extract and rapidly whisk the batter until smooth and frothy, about 30 seconds.
- Pour the mixture over the coconut and toss with a fork, then use a wooden spoon to continue mixing until the coconut is evenly coated. Cover the bowl with plastic wrap and refrigerate it for 30 minutes.
- Heat the oven to 300° and line a large baking sheet with parchment paper or aluminum foil lightly coated with cooking spray. Place 12 evenly spaced mounds of dough on the baking sheet, each about ¼cup, loosely packed. With your hands, gently shape each mound into a tall cone with a blunt top. If the dough sticks to your fingers, dampen them with water, shake off the excess, then continue.
- Bake the macaroons on the center oven rack until they're light golden brown, about 20 to 25 minutes. Cool them for about 5 minutes on the baking sheet, then transfer them to a wire rack to cool for several hours.
- Make a slot for the candy wings and head by using a sharp serrated knife to saw a groove partway down the cone (a parent's job). Once you've started the cut, lightly pinch together the sides of the cookie to keep it from crumbling as you slice.
- Insert two Necco wafers into the sides of the groove for the wings, and wedge a third in the top for the angel's head. Gently press the macaroon back together to secure the wafers. Makes 12.
