February is a big birthday month in our family. I was fortunate enough to celebrate with my brother in person. My sister, away at college, got a care package. Last year for her birthday we made my grandma’s coconut cake, but this year I needed something both portable & gluten-free (because even though she’s not, I am, and I needed to taste them before I sent them). Enter macaroons. Sweet, light, coconut-y goodness.
yield: 24 macroons
4 egg whites (from large eggs)
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/4 cup sugar
3 cups sweetened coconut flakes
1. Preheat oven to 325°F. Line two baking sheets with parchment paper (I used two silpats).
2. In the bowl of standing mixer or with a hand-mixer, beat egg whites, vanilla, and salt on high speed until soft peaks form, about 2 minutes. Add the sugar and continue to beat until stiff peaks form, another 3 minutes. Gently fold the coconut flakes into the egg white mixture. (If you want a more dense, less meringue-like macaroon, you can skip beating the whites altogether. Just whisk the egg whites, vanilla, salt, and sugar until frothy, then fold in the coconut.)
3. Uing a small dough scoop (or just a large spoon), form mounds of batter and drop onto the prepared baking sheets. Bake for 15-17 minutes, until the macaroons are just turning golden. Remove to a wire rack and cool copletely.
also in the package? Some clothes of hers I borrowed (thank you) and a new scarf (because every college girl needs some lululemon)
macaroons, elsewhere: lime in the coconut macaroons from bon appetit