Coconut and Sesame Macaroons

SECRET INGREDIENT: sesame seeds

These sweet golden cookies make a great treat after dinner, at tea time, or anytime. Toasted sesame seeds give them a delicate crunch and a nutty aroma. The sesame seeds blend in nicely but add just enough interest in each and every bite.

[quicklook-recipe prep_time=”20 min” cook_time=”22 min” serves=”” details=”” ]

[ingredients-list title=”Ingredients” serving_size=”Makes 3 dozen”]

[ingredients-left]

• 1 bag (14 ounces) sweetened coconut flakes
• 1/2 cup plus 2 tablespoons sugar
• 3 tablespoons toasted sesame seeds
• 1/3 cup all-purpose flour

[/ingredients-left]
[ingredients-right]

• 3 large egg whites
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 teaspoon coconut extract

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”42 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 325°F. Place one oven rack in the upper third and one in the lower third of the oven. Cover two large baking sheets with parchment paper.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Combine the coconut, 1/2 cup of the sugar, sesame seeds, and flour in a large bowl; mix well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Beat the egg whites in a medium bowl with an electric mixer on high speed until soft peaks begin to form. With the mixer running, beat in the remaining 2 tablespoons of sugar until stiff peaks form. Beat in the vanilla and coconut extract.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Stir 1/4 of the egg whites into the coconut mixture to lighten. Gently fold in the remaining whites.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Drop tablespoonfuls 1 1/2 inches apart on each baking sheet and bake until golden, 22 to 25 minutes. Transfer the cookies to a wire rack and cool completely.[/step-item]

[/step-list-wrapper]

Originally Published in Reader's Digest