Grand Bakery’s Coconut Macaroons

Makes about 24 cookies

From Sam Tobis of Grand Bakery in Oakland. Unsweetened desiccated coconut can be found in the baking aisle. You can use shredded or fine or a mixture of both.

11⁄3 cups fresh egg whites (about 10 eggs)

2 cups sugar

6 cups dessicated coconut (see head note)

½ teaspoon vanilla

Instructions: In a double boiler or bowl that can rest inside a pot, combine egg whites and sugar. Bring water to a boil, then reduce to medium-low. Gently stir the mixture every 5 minutes for the first 20 minutes to fully dissolve the sugar.

Cover the pot and caramelize the mixture for 90 minutes or up to 5 hours without stirring. The egg whites will form a raft on the top of the mixture. This is OK. Check the water level in the pot frequently so the water doesn’t burn off. When the eggs and sugar have caramelized. Preheat oven to 325 degrees.

Pour the egg mixture into the bowl of a stand mixer fitted with a paddle attachment. Reserve 2 cups of hot water from the pot.

With the mixer on low, add the desiccated coconut, then vanilla. Once incorporated, add the reserved hot water, a little at a time, until the mixture is the consistency of wet concrete. You may not need all the water. Continue mixing for 5 minutes. It should be thick, but loose.

Line a baking sheet with parchment paper or a Silpat mat. Transfer the batter to a piping bag with a star tip and pipe mounds. Alternatively, you can use spoons to mound the batter onto the baking sheet.

Bake for 30-35 minutes, until brown and crispy.