Tuesday, October 24, 2006

Coconut Macaroons!!

Hi everyone,

A long time ago I found a recipe for fabulous coconut macaroons (the big chewy kind that you can get at specialty bakeries dipped in chocolate), but I lost it and have been mourning its loss ever since. Well, today I found another recipe for coconut macaroons; I made it and it was just like my other recipe! Given my rejoicing at this find, I thought it appropriate to share my happiness with my family, especially because they are super-easy and fast to make (they take about 2 1/2 minutes to mix up). This just makes one more thing besides marzipan that we have to make and dip in chocolate over Christmas break.....

These are super easy. They turn out yummy and chewy and would be great dipped in chocolate. If you don't have a cookie scoop, form the cookies into haystacks with your fingers, moistening your hands with water as needed to prevent sticking.
1 large egg white
1/3 cup sugar
1/8 tsp. salt

1¼ cups (3¾ oz.) sweetened flaked coconut
2 Tb. cornstarch
Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray the parchment with nonstick cooking spray.

Whisk together the egg white, sugar and salt in a small bowl. Toss the coconut and cornstarch together in a medium bowl, making sure to thoroughly coat the coconut with the cornstarch. Pour the liquid ingredients over the coconut mixture and mix with a rubber spatula until evenly moistened.

Drop heaping round tablespoons of batter onto baking sheet. Bake until light golden brown, 12 to 14 minutes, rotating the baking sheet front to back halfway through the baking time. Cool the macaroons on the baking sheet until slightly set, about 2 minutes, then transfer to a wire cooling rack. Cool for 10 minutes and serve. Makes 10 cookies.

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