Thursday, April 8, 2010
Last weekend, I tried my hand at macaroons. No, not the fancy French kind, the rustic, chewy, coconutty variety. I was amazed at how simple they were to make, how fast they came together, and how happy they made my taste buds. I kept them in the refrigerator overnight and liked them even more served cold. I also drizzled chocolate over a few to add a little somethin' somethin', but they don't even need it.
Recipe adapted from Ina Garten
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2 extra-large egg whites at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees F. 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 a tablespoon. Bake for 20 to 25 minutes, until golden brown. Yields about 20 macaroons. Cool and serve. Store in refrigerator.