Coconut Macaroons

Directions

1. 1
   Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
2. 2
   (We prefer the silicone for the crispy edges and caramelization that occurs with these cookies.)
3. 3
   Lightly whisk the egg and egg white in a medium bowl until a bit frothy.
4. 4
   Whisk in the rum and vanilla.
5. 5
   Using a rubber spatula, fold in the coconut.
6. 6
   Using about 2 tablespoons per macaroon, mound the mixture on the baking sheet, leaving some space in between each one.
7. 7
   Bake until the edges are golden and crispy, about 10 minutes.
8. 8
   Cool, then use a small offset spatula to remove them from the baking sheet.
9. 9
   The macaroons will keep in an airtight container for 5 days.
10. 10
    Photo by Scott Suchman