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Thursday, March 3, 2011

Coconut Macaroons....Pure Joy

I love coconut and macaroons are one of the most wonderful things I can think of.   Nothing better than a crispy treat with a cup of tea.  

This incantation was from Ina Garten...and I just love her style of cooking.   Complex but still something all people can enjoy without searching the planet for some exotic ingredients and/or procedure.  

Here is her version...and the basic recipe is wonderful.  

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Coconut Macaroons


14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt

Preheat the oven to 325F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

Notes:  Ina Garten

Yield: 22 cookies

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Bon Appetit!! 

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017