Coconut Saras

Directions

1. 1
   ["To make the macaroons: Combine the egg whites, coconut, sugar, vanilla, and salt in a large stainless steel bowl. Set the bowl in a wide skillet of barely simmering water and stir, scraping the bottom to prevent burning, until the mixture is very hot to the touch and the egg whites have thickened slightly and turned from translucent to opaque, 6 to 7 minutes. Set the batter aside for 30 minutes to let the coconut absorb more of the goop.", "Position the racks in the upper and lower thirds of the oven, and preheat the oven to 350\u00b0F. Line two cookie sheets with parchment paper.", "If you used large flaked coconut, scoop 2 tablespoons of the mixture per cookie-or 1 tablespoon made with finer shredded coconut-about 2 inches apart onto the cookie sheets. Use your finger to make a hollow depression in the center of each cookie so it looks like a little nest. Bake for about 5 minutes, just until the coconut tips begins to color, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Lower the temperature to 325\u00b0F and bake for 10 to 15 minutes, again rotating the pans from top to bottom and front to back halfway through the baking time, until the cookies are a beautiful cream and gold with deeper brown edges. If the coconut tips are browning too fast, you can lower the heat to 300\u00b0F.", "Slide the cookies on the parchment onto cooling racks. Cool completely before removing them from the paper. (They can be stored in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months.)", "To fill and dip the macaroons: Beat the chilled ganache just until the color lightens and the mixture becomes stiff enough to hold its shape-if you overbeat the ganache, it will have a granular texture. Scrape the ganache into the pastry bag. Pipe a 1-inch-high kiss-shaped mound (about 1 tablespoon of ganache) into each macaroon \"nest.\"" Refrigerate until well chilled