Coconut Macaroons

Coconut Macaroons

Coconut Macaroons

From my story, “Nothing Up My Sleeve (Oops! Wrong sleeve…)

The Ingredients

½ cup granulated sugar

¼ cup water

2 large egg whites

½ tsp vanilla extract

Pinch salt

1 x 14 oz. bag Sweetened Coconut (approx. 5 1/3 cups)

The Process

Prepare a cookie sheet by lining with parchment paper. Preheat the oven to 275˚F.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites and salt until frothy.

In a small saucepan fitted with a candy thermometer, heat the sugar and water over medium-high heat until it begins to boil.

While the sugar is boiling, continue whipping the egg whites until they reach the soft peak stage.

When the sugar reaches the soft ball stage, 238˚F on the candy thermometer, carefully transfer it to a glass jug.

Continue whipping the egg whites at high speed while slowly and carefully pouring the hot sugar syrup into the mixing bowl. Let the mixer continue to run for another six or seven minutes.

Add the vanilla extract and continue to mix on high speed just until combined.

Place the coconut into a bowl and break up any clumps with a fork. Gently transfer the coconut to the egg white mixture and with a rubber scraper, gently fold in the coconut until it is completely absorbed into the mixture.

Drop by teaspoons-full onto the lined cookie sheets. Bake in the pre-heated oven for 30 minutes. Turn off the oven, and continue baking for an additional 30 minutes.

Remove from the oven and cool completely on the cookie sheets.

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