Saturday, December 20, 2014

Coconut Macaroons | Cookies Recipes

Christmas season comes with joy! It is the season to believe in love and sharing the love. It is the season for miracles, which I seriously need one now. I did say that this month I am gonna blog many wonderful drool worthy recipes. I did not forget. But what kept me away from this space was the health concern of a family member back home in India. That is why I said I need a miracle, to help her get better. Hoping everything goes well, I thought I will give my little space here some attention and also help me take my mind off of it for a bit.
With just a few ingredients, this coconut macaroons is a breeze to make. It can be put together in minutes and if you have a cookie scoop it makes your job more easier. I packed these along with Tutti Fruiti Cookies to for my DH's office holiday cookies and it received rave reviews.

Ingredients:
Makes 35-40 macaroons
Finely shredded coconut / Coconut powder - 2-2/3 cups (8 oz by weight)
Egg whites - 1/2 cup (from 3 large eggs)
Granulated Sugar - 1 cup + 2 tsp
Vanilla extract - 1-1/2 tsp
Method:
Preheat the oven to 325 F. Line a baking sheet with parchment paper. Whisk the egg whites until frothy. Add the sugar and whisk again until smooth and the sugar is melted. Add vanilla and mix again once. Add the coconut and mix with a wooden spoon. Scoop tablespoonfuls of the coconut mixture in the pan. It can be placed pretty closed since the macaroons wont spread much. Place in the center rack of the oven and bake for about 18-20 minutes. Remove from the oven and let cool in the pan for 5 minutes and then transfer to the wire rack to cool completely. Stores well for a couple of days in an airtight container.

3 comments:

  1. Should we use dry coconut or fresh coconut?

    ReplyDelete
  2. Dry coconut which we get in packets. Not copra.

    ReplyDelete

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