I read a lot of blogs, and the latest addition to my Google Reader (clearly I am still in denial of its imminent demise) was The Kitchn. I've referred to this website on multiple occasions, and last week a recipe for "easy coconut macaroons" immediately caught my eye. I have been using more and more coconut in my cooking lately, and I thought it would be fun to try out a new coconut confection recipe. Now, as you can see in the photo above, we are not talking about "macarons" -- the famous French domed meringue cookies, often found in a rainbow of pastel colors. (Now that I think about it, I'm not sure that I've ever actually had a macaron -- hmmm, I think a trip to Paris and Ladurée is in order.) No, the confections I am talking about, though made with a similar egg white and sugar base, instead feature a haystack-like appearance due to the addition of shredded coconut. Though delicious in their own right, these confections are even better with a little (or a lot of) melted chocolate drizzled on top.
Coconut Macaroons (printer-friendly version)
makes 20-24 cookies, depending on size
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 cups shredded coconut
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a medium bowl, combine the egg whites, sugar, salt, and vanilla. Whisk until all the ingredients are combined and the mixture is very frothy. (The frothier the better.)
3. Stir in the shredded coconut. Continue stirring until the coconut is evenly moistened.
4. Use a small ice cream scoop to scoop out 1"-1 1/2" rounded balls onto the prepped baking sheet. Set each coconut ball about 1 inch apart.
5. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown in color.
6. Carefully place the baked macaroons on a wire rack to cool.
7. After the macaroons have cooled, drizzle melted chocolate over top each confection.
8. Store in an airtight container at room temperature.
makes 20-24 cookies, depending on size
4 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 cups shredded coconut
For the chocolate drizzle:
1/2 cup semi-sweet chocolate chips, melted1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat. Set aside.
2. In a medium bowl, combine the egg whites, sugar, salt, and vanilla. Whisk until all the ingredients are combined and the mixture is very frothy. (The frothier the better.)
3. Stir in the shredded coconut. Continue stirring until the coconut is evenly moistened.
4. Use a small ice cream scoop to scoop out 1"-1 1/2" rounded balls onto the prepped baking sheet. Set each coconut ball about 1 inch apart.
5. Bake in the oven for 15-20 minutes, or until the macaroons are golden brown in color.
6. Carefully place the baked macaroons on a wire rack to cool.
7. After the macaroons have cooled, drizzle melted chocolate over top each confection.
8. Store in an airtight container at room temperature.
My friend Emma wrote that post on The Kitchn! And I got some of the leftover macaroons - they were soooo good.
ReplyDelete