Monday, December 20, 2010

Coconut Macaroons

One of my favorite cookies growing up, it was one of the few things my mom could find commercially made so it was a rare treat to have a store bought cookie.  That sounds so backwards, a kid getting excited to have a store bought cookie, but it did make me feel a bit normal that I could have something at the store, never mind how happily spoiled I was to always have home made cookies.  I didn't learn to make these until 2 years ago when I found a recipe in Better Homes and Gardens Magazine, inspiring me to make macaroons for myself.  I was very displeased with the resulting cookies from that recipe and have spent the last two years tweaking the recipe to my preferences.  I'm now very happy with the cookies that  I create from this recipe and often get compliments for them, I get even more complements when I drizzle them with chocolate.  Yummm...

Some words of advice when making these, egg whites are incredibly temperamental, and need lots of attention.  It's not a good idea to make these cookies during the Long Island summers when the humidity is unbearable, the eggs just don't set up correctly.  And now in the winter I had to coax them a little with a warm damp towel wrapped around the base of my kitchenaid stainless steel bowl, and this is after I warmed the bowl it self.  Did I mention we keep our house unreasonably cold in the winter?  If you don't then maybe the eggs won't be so upset with you.

Coconut Macaroons

2  Egg Whites
1  tsp Vanilla extract
1/4 tsp Cream of Tartar
1/8 tsp Salt
1/2 Cup Sugar
1  14 oz package of flaked Coconut

Preheat oven to 325 degrees (F).  Line 1 large cookie sheet with parchment or use a silpat.  In a large mixing bowl beat egg whites, vanilla, and cream of tartar on high speed until soft peaks form (tips curl when beater is pulled out).  Add salt, and then sugar 1 Tablespoon at a time, beating until stiff peaks form (tips stand straight when beater is pulled out).  Fold in coconut

Using a small cookie scoop, drop coconut mixture in mounds on prepared cookie sheets.  Place in the oven and bake 20-25 min, leave in oven and turn oven off.  Let cookies dry in oven for  10-12 min, then remove from oven and transfer to a wire rack to cool.

To drizzle with chocolate, melt 1/2 cup of semi-sweet chocolate chips in the microwave, or a double boiler.  Place macaroons on wax paper and dip a spoon into the chocolate and wave over the top of the cookies until chocolate is used up.  You can also dip the macaroons into the chocolate if you prefer, you'll just need to melt more chocolate.

Store in airtight container at room temperature for 3 days, or freeze up to 3 months.

1 comment:

  1. I'm happy to say that the egg whites were very kind to me today! The weather is very mild out today, and I assume it's the real reason the eggs worked so nicely. Hope yours come out nicely too!