Vanilla-Coconut Macaroons
The following recipe is from the July 16th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
There are the dainty French macaroons perfect for afternoon tea and sandwiches. Then there are the chewy, dense, coconut bombs of New York deli fame "sweet enough to wake you up from a stupor induced by bagels and lox." This recipe for vanilla-coconut macaroons, excerpted from The Food Life, is for the latter.
Vanilla-Coconut Macaroons
- makes 18 to 20 macaroons -
Adapted from The Food Life by Steven Jenkins.
Ingredients
2 1/2 cups (4 ounces) unsweetened, shredded coconut
3/4 cup sugar
2 large egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Procedure
1. Preheat the oven to 350°F. Line two large cookie sheets with parchment paper or nonstick baking liners.
2. In a medium mixing bowl, combine the coconut, sugar, egg whites, vanilla, and salt. Using a rubber spatula, fold the ingredients together until evenly combined.
3. With damp hands (to prevent cookies from sticking), form cone-shaped cookies 1 inch apart on the prepared baking sheets.
4. Bake until the macaroons are light golden-brown, just firm to the touch, and still soft in the center, 15 to 20 minutes.
5. Let the cookies rest on the baking sheet until they are cool enough to handle, about 10 minutes. Transfer them to a wire rack to cool thoroughly.
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3 Comments:
Oh yes----have had these before. Coconut bomb is a real good description. So yummy!
finsbigfan at 7:13PM on 07/19/08
PLEASE EXPLAIN "CONE SHAPED".
CINDYHAJEK at 7:12PM on 07/21/08
I have just tried the first batch and they are chewy but came out rather flat. I think if by whipping the egg white, it may make the macarons stand better. I am going to experiment the second batch. Thanks for the recipe
jswching at 11:45AM on 12/18/08