Friday, April 11, 2014

Coconut Macaroons

Easy-Peasy. I made these as a procrastination effort. I didn't want to study. Funny, I'm currently typing this post as a procrastination effort. I don't want to study. These macaroons took me 15 minutes tops to throw together. The majority of that time was spent holding a hand mixer upright. This recipe is minimal effort for maximum reward. (Is that from a bow-flex commercial?)

I've been on a coconut obsession lately if you haven't already noticed. These coconut macaroons are coco-crazy. Shredded coconut, and coconut flour makes sure every mound is coconut overload in a completely wonderful way. I made these little cookies into big high mounds so they'd crisp nicely on top but stay super soft, and fluffy, and light on the inside. Mission accomplished. Now back to math.

Ingredients & Recipe
makes 12 large cookies
  • 2 egg whites
  • 1/8 Teaspoon salt (optional)
  • 1/2 cup Sugar
  • 1/2 teaspoon vanilla extract
  • 3 cups of Shredded coconut (I used a mix of sweetened and unsweetened)
  • 1/4 cup (scant) of coconut flour
Line your baking sheet with parchment paper and preheat the oven to 300 F.

Use a medium sized or small bowl and beat your egg whites with an electric mixer until they create soft peaks, this takes a few minutes so have patience. add the salt and spoon in the sugar a bit at a time. Beat the whites well between each addition of sugar. Beat until all sugar is dissolved and the egg whites are stiff and shiny. Fold in the vanilla, coconut, and coconut flour gently with a spatula.
Using two large spoons scoop the mix out and form large mounds. Drop the rounded mounds onto the cookie sheet.
Bake for 20-23 minutes. Until the macaroons are browned lightly on the outside.

See the before baking... Like snowballs, aww. And the after... like deliciousness, mmm

I know everyone has a different recipe for these fluffy coconut balls, what's yours?

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