Monday, April 25, 2011

Coconut Macaroons

For Passover this year I made a variety of macaroons for Dan's family Seder. I made this same Coconut Macaroon recipe last year. It's an Ina Garten recipe from the Food Network website. From the comments on the site, I knew the cookies would spread a bit, but they spread much more then I thought. Way more than they did last year. Because of this, the edges were a bit over cooked but the middles were perfect. In order to fix this problem, I cut off the over cooked edges and dipped the cookies in semi-sweet chocolate, and then drizzled more chocolate over the top too.

Sweetened shredded coconut14 oz
Sweetened condensed milk14 oz
Pure vanilla extract1 tsp
Extra-large egg whites, room temp2
Kosher salt1/4 tsp

1) Preheat oven to 325F
2) Combine the coconut, condensed milk, and vanilla in a large bowl
3) Whip the egg whites and salt until firm peaks
4) Gently fold the whites into the coconut mix
5) Using a cookie scoop or tablespoon drop scoops of batter onto parchment paper or silpat. Leave space between each cookie since they will spread
6) Bake for 25-30 minutes or until golden brown. Cool on parchment paper (they can be sticky, and will peel off parchment paper easily).
7) Melt some chocolate in a bowl, dip the cookies one at a time, and place on parchment or wax paper to dry.

1) Read people's comments when using a new recipe from a website like Food Network. Their comments will give you hints on how to improve, change, or even when not to use a recipe.
2) This is the second time I have done this recipe and it has been different each time. Recipes will bake different depending on conditions.

1 comment:

  1. They were beautiful and delicious and so much better than store-bought!