|Into the cookie jar © Cookaroo|
I've said this before, and I'm saying it again. I am always figuring out ways to use up my egg whites. I've made Cakes and Mousses that use up the whites. I've used it as face packs, hair packs and eaten it for breakfast. But that is all history.
Coconut macaroons is now my favourite go-to recipe if I ever have left over. And you know why? Because these chewy sweet coconutty cookie are really excellent. They make awesome presents, tea -time snacks and dessert-bites and little did I know that several members of my family loved this humble cookie.
I've always been slightly afraid of macaroons, but these completely blew me away and frankly made me think that I was being a fool not following it up with them macaroons.
Such fondness for this cookie, that I never realised that my sister was another Hooney Macarooney,(but I think that title can only be bestowed on her when she's presented with a plateful of Coconut Macaroons). Nor did I know that my husband could wake up earlier in the morning (than me) just so that he could nibble at the cookies when I wasn't up.
But that said, I can't wait to make these cookies again. They can be made days in advance and frozen and then baked the day you need them. They can be eaten right out of the oven
|Bite me! © Cookaroo|
Chocolate-dipped Coconut Macaroons from Joy of Baking
Makes two dozen cookies
4 large egg whites, at room temperature
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 cup (60 grams) cake flour sifted (1/ 2 cup flour – 1 tbslp + 1 tbslp corn flour)
3 cups (300 grams) dried sweetened coconut shredded or flaked
100 grams dark chocolate - melted
1. In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
2. When this mixture is warm to the touch, and nice and creamy, remove from heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm.
3. Preheat oven to 325 degrees F (165 degrees C) and line two baking sheets with parchment paper.
4. Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet, spacing several inches apart. Bake for about 15 to 20 minutes or until golden brown.
5.Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
6. Dip in chocolate if you'd like or just eat it plain
|Too late! © Cookaroo|