Monday, July 11, 2011

Coconut Macaroon Recipe

It is official... I am crazy.  I had always thought so, but this makes it real;  I chose one of the hottest days of year on which to bake cookies. 

I found some organic, unsweetened coconut at our local bulk food store and had to buy it because I had seen a recipe for macaroons in my library book,
"Baking at Home" from the Culinary Arts Institute.   It really is a nicely written book and helps even the most basic baker with the most basic baking methods. 

So, I set out to make the coconut macaroons today, which is 84 degrees F, but feels like 95 with the humidity.  Luckily, the recipe only takes about 20 minutes to make and the dough comes together relatively quickly. 

The thing I like about this recipe is that there is none of that overly sweet sweetened-condensed milk in them.  The recipe is pretty simple if you have coconut and an orange, you probably have everything else needed to make them.  I may dip them in chocolate next time, but this time, we are enjoying the nice citrus flavor with the coconut.

So, here is the recipe as I have adapted it from the CIA cookbook.  The first batch I made was a bit too hard for my liking.  I enjoy the center soft and the outside chewy.

1 cup sugar (divided)
2 Tbsp all-purpose flour
3 1/2 c. shredded unsweetened coconut
6 large egg whites
2 tsp grated orange zest
2 tsp vanilla extract

Makes about {25 macaroons} {This was my change.  I made them bigger so they would stay softer inside.  The CIA says you should make about 32}

Preheat the oven to 350F.  Line cookie sheet with {silpat} or parchment paper.  Combine 1/3 cup of the sugar with the flour and set aside.

Combine the remaining 2/3 cup sugar, the coconut, and the egg whites on the top of a double boiler and stir for 3 minutes.  {I just put them in a pot and stirred constantly over low heat until the ingredients came together.  A double boiler is not necessary if you are sure to use really low heat} Remove from heat.  Fold in the flour mixture, orange zest and vanilla extract.

Drop tablespoonfuls of batter {I liked them on the bigger side (1 1/2 Tbsp) because they stayed softer} onto the cookie sheets spacing them 2-inches apart and shaping into neat mounds. {I didn't space them two inches apart.  I put them about 1/2 an inch from each other and they cooked just fine and didn't spread at all.  This way, I could bake them quicker on a hot day by fitting them all on one cookie sheet} 

In batches, bake until the macaroons are a light golden brown on the outside, but still soft enough to give slightly when you press on them with your fingertip, 20-25 minutes. {start checking at 15 minutes because if you make them on the smaller side, they will be done quickly.} Transfer macaroons to a wire rack to cool completely.

{Enjoy one while they are still warm!}

If you are interested in the book, you can check your library or buy it here.  I have enjoyed everything I've made from it so far.
Baking at Home with The Culinary Institute of AmericaBaking at Home with The Culinary Institute of America
Bob's Red Mill Shredded Coconut Unsweetended, 12-Ounce Bags (Pack of 4)Bob's Red Mill Shredded Coconut Unsweetended, 12-Ounce Bags (Pack of 4)


1 comment:

ayumi said...

wonderful work! the way you discuss the subject i'm very impressed. i'll bookmark this webpage and be back more often to see more updates from you.


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