So I made coconut macaroons today. The ones I made are inspired by
http://joyofbaking.com/CoconutMacaroons.html
But with my own twist, and I think it's a twist for the better. It's kind of an easter-ish dessert for some reason, but honestly I've been looking for an excuse for weeks to make these. They're super easy too. Hope you enjoy!
COCONUT MACAROONS!
INGREDIENTS:
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| baked! check out the nice golden colour |
Scant 1/2 cup of white sugar (about 90g)
1/8 tsp salt
1/2 cup on unsweetened shredded or flaked coconut1 cup of sweetened shredded or flaked coconut
1/4 cup (approx 1 oz) of almond meal
1/4 tsp of almond extract
1/4 tsp of vanilla extract
METHOD:
Over a saucepan of simmering water, whisk the sugar, salt, and egg whites in a heatproof bowl until creamy (a few minutes)
 |
| unbaked |
Give it a good stir
Cover with saran and let sit in the fridge for at least 2 hours
Heat your oven to 325
Place approx 1 TBSP of the mixture a couple of inches apart on a parchment lined baking sheet (I like to make them nice and tall so when they cook they don't spread out too much)
Bake macaroons for approximately 15-18 minutes rotating in oven halfway through
Remove from oven and let stand for at least 5 minutes before coercing off of your baking sheet to a cooling rack.
COOKS NOTES: Eat just one fresh (if you can contain yourself to just one), it's that's good. You can even cut down a bit on the sugar in these if you don't have as much of a sweet tooth, go down to about 1/3 of a cup instead of 1/2 or use a higher proportion of unsweetened coconut.
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