Tuesday, June 9, 2020

SMALL BATCH COCONUT MACAROONS



SMALL BATCH COCONUT MACAROONS







These coconut macaroon cookies earned me my first ribbon at the county fair.

Ingredients:
  • pinch salt
  • 1 large egg white
  • 2 tablespoons sugar
  • 1/2 cup chocolate chips 
  • 1/4 teaspoon vanilla extract
  • 3/4 cup sweetened shredded coconut


Instructions:
  1. Heat oven to 350 degrees F (177 degrees C).  
  2. Spread the coconut on a parchment or silpat lined baking sheet and toast for about 5 minutes or until slightly golden.  Remove pan from the oven and set aside.
  3. Whisk the egg white, sugar, vanilla, and salt in a mixing bowl.  Mix until the egg white and the sugar is completely combined.
  4. Gently stir in the toasted coconut and mix until coconut is evenly moistened.
  5. Using wet hands, a small ice cream scoop, or two tablespoons, shape, scoop or spoon the coconut mixture into small balls and place on baking sheet spaced about an inch or so apart.
  6. Bake the macaroons for 15-20 minutes until golden.
  7. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. Optional:  Dip bottoms of macaroons into melted chocolate. Enjoy your cooking!