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Food & Entertaining

Coconut Macaroons

Author: Sydney Dye
Issue: December, 2013, Page 97



Makes about 2 dozen cookies

5 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon pure almond extract or vanilla
1/4 teaspoon salt
6 ounces bittersweet chocolate

Photo by Garrett Cook

Culinary historians claim that macaroons can be traced to an Italian monastery from the 9th century and that monks brought the confection to France. These cookies are deliciously light and crispy on the outside and moist and chewy on the inside. Macaroons can be kept in an airtight container for up to a week.
 
PREHEAT oven to 350°. Place a rack in the bottom third of the oven.

SPREAD coconut on baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.

COMBINE egg whites, sugar, almond extract and salt in a stand mixer fitted with a whisk attachment; whisk until the whites and sugar are completely combined and the mixture is frothy and glossy. Fold in the coconut and mix until combined.

LINE baking sheet with parchment paper. With wet hands, shape the coconut mixture into small balls, about 11/2-inches in diameter. Space cookies 1 inch apart on the baking sheet.

BAKE for 15-20 minutes, rotating the cookie sheets halfway through baking time. Macaroons should be golden brown. Transfer to a wire rack and let cool completely.

MELT bittersweet chocolate in a double-boiler; then drizzle over cooled macaroons.

REFRIGERATE on a lined baking sheet until firm (about 30 minutes).


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