Macaroons (Ginger)

These Ginger Macarons have a unique flavour pairing with little fuss involved and better yet, are made with ingredients you probably already have in your pantry.

2¾ cups flaked coconut
2⁄3 cup sugar
1⁄3 cup all-purpose flour, unbleached
1⁄3 cup crystallized ginger, slivered
½ tsp. ground ginger
1 pinch sea salt
4 egg whites

Preheat an oven to 325°F (165°C/140°C fan, Gas Mark 3). Place the oven racks in the top and bottom thirds of the oven. Line baking sheets with parchment paper.

In a large bowl, toss together coconut, sugar, flour, slivered and ground ginger and salt.

In separate bowl, whisk egg whites until foamy; scrape over coconut mixture and stir to combine.

Drop by heaping tablespoonfuls 2" apart, on the prepared baking sheet.

Bake rotating and switching pans halfway through, for 20 minutes or until golden on bottom.

Let cool on pans on racks.