Wednesday, December 14, 2011
Ahhh...Christmas time. Or should I say cookie time? It seems like everywhere you look during the month of December, there's a post, a tweet or a blog about who is making what kind of cookie for the holidays. I felt it only fitting that I should share another of mine.
Coconut Macaroons are one of those forgotten treats. They seem to get lost in the shuffle of sugar cookies and gingerbread men and just don't get enough recognition. I'll never understand why they aren't brought to the parties more often because they're just so good and so very simple to make! They're probably one of the easiest desserts to make because you just mix a few ingredients together and spoon them on a baking sheet. There's no rolling or cutting or chilling involved. So if you've never had a macaroon before, give them a try.
The following recipe for Coconut Macaroons is actually from my sister-in-law. She made them awhile ago and, since then, I haven't been able to stop thinking about the yummy, coconut-y goodness. I adapted her recipe slightly by whisking the egg whites a little before adding them to the coconut mixture. This gives the macaroons a sweet, crunchy outside while still maintaining a moist and chewy inside. I also drizzled chocolate on half instead of dipping and used chocolate chips instead of the baking squares.
Here is the original recipe:
14 oz. flaked coconut
2/3 c. sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites
1 tsp. almond extract
1 pkg. (8 squares) semi-sweet baking chocolate (melted)
1. Preheat oven to 325.
2. Mix coconut, flour, sugar, and salt in large bowl.
3. Stir in egg whites and almond extract until well blended.
4. Drop by tablespoonfuls onto greased and floured cookie sheets (or parchment paper.)
5. Bake at 325 degrees for 20 minutes or until edges of cookies are golden brown.
6. Immediately remove from cookie sheets to wire racks and cool completely.
7. Dip cookies halfway into melted chocolate.
8. Let stand at room temperature or refrigerate on wax paper-lined tray 30 minutes or until chocolate is firm.
Makes about 3 dozen. Store in tightly covered container up to 1 week.