Coconut Macaroons

If you’ve been following my blog, then you’d know that after a long radio silence, I am back with a vengeance… or at least with a flurry of quiche recipes.  What does quiche have to do with coconut macaroons, you ask?  Well, my friend, if it weren’t for the Leek Quiche and its insistence on using no less than four yolks and absolutely no egg whites, perhaps coconut macaroons and I would have never met.  Oh what a sad and empty world would that be.  But fortunately for me and the world, my desire not to waste those four whites coupled with my sublime Google-fu skills have led me to what I confidently proclaim as the baking sensation of Q2 2012… the one and only: coconut macaroon.  I want you to focus on saying it, dear reader: co-co-nut ma-ca-roon.  Mhmm… I don’t know about you, but it does send a shiver down my spine.  (Does this make me a freak? <- a rhetorical question, no need for you to answer, really)  It’s just that when they come out of the oven all sweet and fluffy and chewy and so scrumptious… they’re irresistible.  And did I mention that they  are simple and quick to make?  That trifecta of quick, simple and tasty might very possibly become my downfall.

 Ingredients:

4 large egg whites
100g (½ cup) sugar
¼ teaspoon salt
1 tablespoon honey
200g (2½) cups unsweetened shredded coconut
40g (¼ cup) flour

Mix the egg whites, sugar, salt, honey, coconut flakes and flour in a large skillet and heat on low-medium setting till the mass is starting to scorch/stick to the bottom.  Make sure that you stir frequently and that the mixture does not start to burn.  Remove from the stove, transfer to a bowl and let it cool (this mixture can be refrigerated for up to a week or frozen for up to two months).  Line a baking sheet with parchment paper and preheat the oven to 180ºC (350ºF).  Form the coconut macaroons with your fingers into 3cm (1½ in.) mounds and gently space them apart on the baking sheet.  Make sure not to mold them too much but rather let them retain the irregular “shredded” shape.  Bake for 15-20 minutes until they turn golden brown.  Take out of the oven.  Eat.  Send me a thank you card.

Note: If you eat them shortly after taking them out of the oven, they will be soft and chewy but the longer they breathe, the harder they become.

Makes approximately 25 cookies

Adapted from: Ready for Dessert: My Best Recipes by David Lebovitz via his wonderful eponymous blog

 

One Response to Coconut Macaroons
  1. kevin
    October 22, 2013 | 4:54 pm

    Hi,this looks delicious and might go well with a cold glass of juice if you are eating them immediately from the oven. I live near the coast with many coconuts available and this will be a great way to enjoy them.

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