{
  "id": "CAT05-R10",
  "slug": "cat05-r10-coconut-macaroons",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat05-r10-coconut-macaroons.html",
  "title": "Coconut Macaroons",
  "category": "Desserts",
  "category_id": "CAT05",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 22,
  "total_time_minutes": 37,
  "primary_cooking_method": "OVEN",
  "primary_food": "coconut",
  "vegetarian": true,
  "allergens": [
    "egg"
  ],
  "ingredients": [
    "3 cups sweetened shredded coconut",
    "2 egg whites",
    "1/3 cup sugar",
    "1 teaspoon vanilla extract",
    "1/8 teaspoon salt"
  ],
  "directions": [
    "Heat the oven to 325°F and line a baking sheet with parchment paper.",
    "Whisk the egg whites, sugar, vanilla, and salt 1 minute until foamy.",
    "Stir in the coconut until every shred is coated.",
    "Scoop 12 mounds (about 2 tablespoons each) onto the sheet 1 inch apart, pressing each together with damp fingers.",
    "Bake 20 to 25 minutes until the tops and bottoms are golden brown and the cookies feel set, not wet, when touched. The egg whites are fully cooked well past 160°F at this point.",
    "Cool on the sheet 10 minutes, then move to a rack to cool completely."
  ],
  "food_safety": "Bake until the macaroons are golden and set so the egg whites are fully cooked — do not eat the raw mixture. Wash hands after handling raw eggs.",
  "skill_taught": "Binding coconut with egg whites and baking until golden and fully set.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}