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Thursday, August 25, 2011

Coconut Macaroons

These delicious little cookies are from a recipe in "Joy of Baking." I have made them for two occasions, the first for a reception and the second for a treat at the Office. They vanish in a minute.

Easy, just right in texture, and sweet but not cloyingly sweet. Egg whites, sugar and sweetened coconut comprise the main ingredients and some wait time in the refrigerator is required. "Joy of Baking" also has a video on making these macaroons (which I can't seem to access now on my computer! - however, it is good) .

Coconut Macaroons:
4 large (120 grams) egg whites, at room temperature
1 cup (200 grams) granulated white sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour, sifted
3 cups (300 grams) sweetened shredded coconut

Coconut Macaroons: In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown. Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
Makes about 2 dozen Macaroons.

Bench Notes: Egg whites must be room temperature. When mixture is over pan of simmering water, whisk only until warm to the touch and nice and creamy - don't keep over water too long or it will start to make egg whites. Bake for about 21 mins. - just until there are a few dots of pale brown on some of the pieces of coconut.