"3/4 cup egg whites (approximately 5 large eggs) 1 1/4 cups sugar 1/2 cup raisins, finely chopped 1/2 cup dried cranberries, finely chopped 1/2 cup dried cherries, finely chopped 1/2 cup pecans, finely chopped 1/2 teaspoon ground cinnamon 2 cups tightly packed unsweetened coconut flakes 2 cups tightly packed sweetened shredded coconut 1/2 teaspoon vanilla extract Pinch of kosher salt Confectioners' sugar, for dusting"
"Preheat the oven to 350°F. In a large stainless steel bowl, whisk together the egg whites and sugar. Place the bowl over a pot of simmering water to create a double boiler. Stir the sugar/egg mixture constantly until all of the sugar has dissolved. The only way to test this is to rub the mixture between your fingers; if it is at all grainy, continue to cook. This takes about 5 minutes."
"Remove the egg mixture from the stove and add the raisins, dried cranberries, dried cherries, nuts, cinnamon, both types of coconut, vanilla extract, and salt. Stir well to incorporate. Line a baking sheet with parchment paper or a silicone baking mat. Portion out the haystacks by using an ice cream or cookie scoop. I use a #40 two-tablespoon scoop. Be sure that the batter is tightly packed in the scoop so that the haystacks keep their shape."
A simple coconut macaroon (haystack) recipe uses egg whites and sugar heated over a double boiler, then mixed with chopped dried fruits, pecans, cinnamon, vanilla, and both unsweetened and sweetened coconut. The batter is portioned with a tightly packed two-tablespoon scoop onto parchment-lined baking sheets. Bake at 350°F for 20 to 25 minutes until golden brown, switching racks or rotating sheets for even baking. Allow the cookies to cool, then dust with confectioners' sugar before serving. The result is chewy, sweet coconut cookies suitable for gluten-free diets and Passover dessert.
Read at Alternative Medicine Magazine
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