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
Cookies
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
** Exported from Now You're Cooking! v5.88 **
Coconut Macaroons
Cookies
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
** Exported from Now You're Cooking! v5.88 **
Bon Appetit!!
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