I have come into the possession of a large bag of sweetened shredded coconut. Since I am committed to base my recipes on ingredients that we can grow I have more or less eschewed coconut as a cooking staple. But here I am with quite a lot to use. And I know my darling likes coconut macaroons. Most recipes ask for sweetened condensed milk, except this one. I like its simplicity, although I may decide to dip some of my macaroons in chocolate ganache.
1 - Even before baking this, I changed it. The recipe wants 1 tsp sized macaroons and that seemed silly. So I made a few of those, then some 1/2Tbsp, then 1 Tbsp and finally 2Tbsps. sized. Visually, my preferred ones are the 2 Tbsps.
2 - Tried reducing the amount of sugar a quarter cup. I feel like the results are inconclusive. They were not as crispy but that may be because I didn't take the time to check and leave them a bit longer. I have to check with my compatriots but I also felt like the flavor was not as pronounced.
3 - Yup, this is just the way it's supposed to be. I made it for a catering thing and one person said it was like "biting into a cloud".
4 - This worked out well but I made 2 batches. The first batch, there was too much egg white and it pooled around the macaroons which was unattractive. I suspect the egg whites were too big and it created too much liquid. I consulted the Great Google and an average egg white is 30g, so I started over and only used 60g (2 egg whites) and it worked!
MAKES about 15 cookies
2 large (max 60gr) egg whites, room temperature
⅛ tsp salt
½ tsp vanilla extract
⅓ cup sugar
1⅓ cups (146g) sweetened shredded coconut
2 Tbsps. flour
- Preheat oven to 325°.
- In a small bowl roughly whisk the egg whites with the salt, vanilla and sugar.
- Add the coconut and flour and mix until combined; mix well.
- Drop by rounded
teaspoonfulsTablespoons-full onto greased baking sheets. Bake until golden brown, 18-20 minutes. Cool on a wire rack.
No comments:
Post a Comment