Toasty Coconut Macaroons
Apr. 1st, 2009 10:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlander_ii in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is the recipe for the macaroons I passed around IRC this afternoon:
(shamelessly swiped from Alton Brown over on FoodNetwork.com
Toasty Coconut Macaroons
Recipe courtesy Alton Brown
Prep Time:
10 min
Inactive Prep Time:
0 min
Cook Time:
20 min
Level:
Easy
Serves:
about 40 cookies
Ingredients
* 4 large egg whites
* Pinch salt
* 1/2 cup sugar
* 1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Very simple to make. The hardest part, really, is toasting the coconut. Oh - and not eating all of them as they come out of the oven. *g*
(shamelessly swiped from Alton Brown over on FoodNetwork.com
Toasty Coconut Macaroons
Recipe courtesy Alton Brown
Prep Time:
10 min
Inactive Prep Time:
0 min
Cook Time:
20 min
Level:
Easy
Serves:
about 40 cookies
Ingredients
* 4 large egg whites
* Pinch salt
* 1/2 cup sugar
* 1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in toasted coconut.
On parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2 inches around each cookie. Place into the oven and bake for 15 to 20 minutes. The outside should be golden brown but the insides should still be moist.
Very simple to make. The hardest part, really, is toasting the coconut. Oh - and not eating all of them as they come out of the oven. *g*
no subject
on 2009-04-02 02:45 am (UTC)::adds to memories::
no subject
on 2009-04-02 02:46 am (UTC)And they are soooo good!
no subject
on 2009-04-02 03:03 am (UTC)no subject
on 2009-04-02 03:04 am (UTC)