coconut macaroons

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An amazing thing happened last week.  I had a Saturday off, I had a fresh batch of coconut macaroons and there was light.  The macaroons were a result of a Thursday night gluten-free cooking class (best present ever).  Since Jon and I both participated in the class we ended up with about 60 coconut macaroons.  I took a batch to work where they were thoroughly enjoyed by everyone from residents to social workers to administrators.  A few were enjoyed by guests we had visiting for the weekend and the rest – well – let’s just say that my lunches were pretty sweet last week.

coconut macaroons
yield: about 24 cookies

recipe notes:  The original recipe calls for a 250 degree oven, however we baked ours at 300.  This gave them a crispier shell.  The recipe recommends baking 25 to 30 minutes.  We started checking them around 25 min.  If you want softer cookies, take them out when they’re soft but if you want them crispier on the exterior, keep them in & turn down the oven temp to 250 for another 5 or so minutes.

2 egg whites
3 Tbsp sugar
1 tsp vanilla extract
3 cups sweetened shredded dried coconut
1/2 – 3/4 cup sweetened condensed milk
chocolate, for dipping (optional)

1.  Preheat an oven to 300°F. Line 2 rimmed baking sheets with parchment paper or silpat.

2.  In a bowl, using an electric mixer, beat the egg whites until they just barely hold soft peaks. Beat in the sugar and vanilla and continue beating until stiff peaks form. Set aside.

3.  In a large bowl, stir together the 3 cups coconut and just enough of the condensed milk to make a sticky batter. Fold in the egg white mixture.

4.  Drop the batter by teaspoonfuls onto the prepared baking sheets, spacing them about 1 inch apart. Dip the spoon into cold water every once in a while to prevent the batter from sticking.

5.  Bake until the cookies are golden, 25 to 30 minutes. Turn the oven off. Prop the oven door ajar and leave the cookies in the oven for 10 minutes more. Transfer the baking sheets to wire racks and let the cookies cool completely on the pans, then remove the cookies from the pans.

6.  Optional:  Melt some chocolate in a double broiler.  Dip cookies, cool on baking sheet.

Source: Williams-Sonoma

coconut macaroons & a care package

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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.

I_0183Happy Birthday, sweet girl.  You’re the best.

coconut macaroons
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.

source: thekitchn

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