Coconut Macaroons

21 May

Ingredients:

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

Directions:

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.

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3 Responses to “Coconut Macaroons”

  1. Hadiz March 26, 2012 at 8:46 am #

    WTF that is damn Meringue

  2. cav01 April 19, 2012 at 5:54 pm #

    These macaroons are terrific. Cooking the egg whites makes it very light and delicate and adds a different texture than just whipping them. These cookies taste even better the next day. I compare these to the delicious cookies from my local Greek bakery!

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