Coconut macaroons

Adapted from my fave baker Mani Niall of Mani's bakery in LA.

I pretty much follow his recipe except I use Let's Do Organic reduced fat unsweetened organic coconut and add 1/2 a vanilla bean. Oh, and I have used both regular white whole wheat flour from King Arthur and whole wheat pastry flour. Either will do really.

They are in the oven right now and smell so sweet!

Makes 12 macaroons

Parchment paper for baking sheet
1 3/4 cups unsweetened desiccated coconut
3/4 cup plus 2 tablespoons maple sugar
3 large egg whites
2 tablespoons whole wheat pastry flour
1/8 teaspoon fine sea salt
1/2 vanilla bean (cut down the middle and scrape the tiny seeds, discard bean/shell)

Position a rack in the center of the oven and preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.

In the top part of a double boiler or a medium heatproof bowl, combine the coconut, all the maple sugar, the egg whites, vanilla bean, flour, and salt. Place the bowl over medium saucepan of boiling water over low heat. Do not let the bottom of the bowl touch the water. Cook, stirring often, until the maple sugar is almost completely melted and the mixture is stiff enough to hold its shape when a small amount is formed into a mound, about 8 minutes.

Divide the dough into 12 portions and place on the baking sheet. Using a moistened finger, press each portion of dough into a kiss-shaped mound about 1 3/4 inches wide at the base.

Bake until the macaroons are golden brown, 12-15 minutes. Cool on a wire cake rack. Store the macaroons in an airtight container at room temperature.