Saturday, January 8, 2011

coconut macaroons.

No more macarons this time. Its macaroons. Coconut macaroons.

I can't believe I took so long to make this! Golden and slightly crisp on the outside, beautifully moist and chewy within- love it.
Just love it.
Plus, it's another great way to use up leftover egg white without having to resort to macarons. And being a one-bowl cookie doesn't hurt either.

I used Alice Medrich's recipe and although she clearly stated her preference for unsweetened dried coconut, I went ahead with sweetened shredded ones because that was what I had. She frowned upon them as they are artificially preserved. The sugar content doesn't change though, regardless of which kind you use.
Now I need to give them away before I devour the whole jar and have a private licking moment with it.

Captivating Coconut Macaron Cookies
recipe from ALICE MEDRICH
Yields 22 2 1/2 inch cookies 

4 large egg whites
3 cups of sweetened shredded coconut 
2/3 cup sugar
2 teaspoon vanilla extract
Heat oven to 350 degrees F. Place all ingredients into one heat proof bowl and set it over 2 inches of barely simmering water. Stir mixture, making sure to scrape the bottom of the bowl to prevent any burning. Continue heating until the mixture is hot the touch and egg whites have thickened, about 6-7 minutes. Mixture is ready when a scoop can hold its shape without a puddle of syrup forming around it.

Scoop 2 tablespoons of the mixture and place it 2 inches apart on a cookie sheet. Bake for 13-15 minutes, or until edges of cooking and protruding parts are golden brown. Cool cookies completely before removing from paper.


1 comment :

  1. They look adorable...and so yummy! But also, they look kind of...fried? Haha, either way, they look delicious! Pop one over, will ya? ;-)

    ReplyDelete