Thursday, December 21, 2006

Coconut Macaroons-Early Foodie Friday Recipe

Since I decided to bake, I pulled out one of my recipes I used to make several years ago. I don't know where the recipe came from, but it's been tweeked, so I'll call it mine (LOL)

Coconut Macaroons
This recipe makes about 30 or so cookies

4 large egg whites
pinch salt
3/4 teaspoon vanilla extract
1 8 ounce package of sweetened shredded coconut, toasted*(toasting instructions will follow)


Preheat oven to 350 degrees.

Using a stand mixer or hand mixer, whip egg whites and salt until they become white and stiffen. Add vanilla extract and whip. Add sugar (divided and slowly) and continue whipping til stiff peaks form (when you pull the mixer up, the peaks stand on their own). Using a rubber spatula, gently fold in toasted coconut.

Line cookie sheets with parchment paper. Drop by heaping teaspoon onto parchment-space about 1" apart. Bake for about 17 minutes-they will be lightly brown on the outside). Remove from oven and let sit about 5 minutes on the parchment lined cookie sheet before removing and cooling completely on a rack.

These come out a light golden brown on the outside and chewy and moist on the inside.

*Toasting coconut-preheat oven to 350 degrees. Line a baking sheet with foil and spread coconut evenly on pan. Bake, checking and stirring about every 4 minutes, til light brown. It generally takes about 9-10 minutes to toast. Check it frequently, it can burn.

1 comment:

Sue said...

Wow! Is that all that's in macaroons? Yum! I'll have to try this recipe. Thanks for sharing.

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