lthough
many think of macaroons as just a combination of ground
almonds (or paste) and egg whites, in North America we like our macaroons
to contain sweetened coconut. Bite into one of these sweet tasting gems,
still warm from the oven, and you will enjoy the contrast of a crispy exterior
to a soft and chewy interior.
For the chocolate lover you may want to add either mini chocolate chips or
small chunks of chopped semi sweet chocolate to the batter or, better yet,
dip the bottoms of the baked and cooled cookies in melted semisweet or
bittersweet chocolate.
Sweetened
coconut is made by combining coconut with powdered icing and is used
in all kinds of baking. It can be packaged either in plastic bags or
cans and is available shredded or flaked, sometimes even
toasted. For this recipe you can use either the shredded or flaked
coconut. Packaged coconut will usually
keep about six months at room temperature but keep it away from moisture.
In a stainless steel bowl,
over a saucepan of simmering water, whisk together the egg whites, sugar, and salt.
When this mixture is warm to the touch, remove from heat and stir in the
vanilla extract, flour, and coconut. Cover and refrigerate (about one
hour) or until the dough until firm.
Preheat oven
to 325 degrees F (170 degrees C) and line two baking sheets with parchment
paper.
Place small mounds (about 1
tablespoon) of the dough on the parchment-lined baking sheet, spacing several
inches apart. Bake for about 15 to 20 minutes or until golden brown.
Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.
All content on this site is
either original or has been significantly modified and changed from its
credited original source. Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com or Stephanie Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents thereof are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
lthough
many think of macaroons as just a combination of ground
almonds (or paste) and egg whites, in North America we like our macaroons
to contain sweetened coconut. Bite into one of these sweet tasting gems,
still warm from the oven, and you will enjoy the contrast of a crispy exterior
to a soft and chewy interior. 
