Adapted from the recipe from Black Jet Baking provided to the WSJ
- 9 oz (about 3 cups) unsweetened large-flaked coconut (aka chips)
- 9 oz (about 4 1/4 cups) unsweetened desiccated coconut
- 3 sticks unsalted butter
- 1 lb (about 2 cups) granulated sugar
- 6 eggs
- 2 1/2 teaspoons salt
- 1 tablespoon vanilla extract (optional)
- In a bowl, thoroughly combine both types of coconut.
- Combine butter and sugar over medium-high heat in a heavy-bottomed 4 quart pan. Bring the mixture to a medium amber caramel, stirring occasionally with a wooden spoon so that the mixture does not burn, 20-30 minutes. When it has achieved desired color, stir in salt and vanilla extract. Add half of the coconut mixture to the caramel and stir to incorporate. Remove the caramel-coconut combo from stove and let sit 5 minutes.
- In a large bowl, whisk eggs and fold in the other half of the coconut mixture.
- Working rapidly, stir the coconut and egg mixture into the caramel-coconut combo with a wooden spoon. It is imperative that you move quickly so that you do not cook the eggs.
- Stirring constantly return pot to medium heat until the mixture comes together, about 15 minutes. The result should be thick and medium-brown.
- Preheat oven to 350 degrees. Completely cool the mixture in the refrigerator, then use an ice cream scoop to place the unbaked macaroons on a parchment-lined sheet pan. Bake until the cookies are a dark golden brown, 15-30 minutes. Let cool before serving.