21 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
candy recipes
blueberry recipes
halloween baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Newest Video Recipe - Coconut Macaroons

 

New Video Recipes Every Thursday Morning

Catch up on all the latest videos by clicking    in the above player.
     

Coconut Macaroons are all about the sweet flavor of dried coconut, and the contrast of a crispy exterior to a soft and chewy interior. These delicious cookies can be eaten warm from the oven, at room temperature, or even cold. Excellent plain, but for the chocolate lover you will definitely want to take the extra step and dip the bottoms of the cookies in melted chocolate. 

There are a lot of recipes for Coconut Macaroons, and I have some of my favorites on the site. While they are all bursting with dried coconut, they differ in both technique and ingredients. This recipe starts by warming egg whites with granulated white sugar until nice and creamy, just like a Swiss Meringue. This step stabilizes the whites and gives the Macaroons a crisp outer crust. Then vanilla extract is folded in, along with a little cake flour and lots of dried coconut. Although not often used in Coconut Macaroons, adding flour gives these cookies a wonderful dense texture and a dome-like shape. For the dried coconut I prefer to use unsweetened, either shredded or flaked. However, you can use sweetened dried coconut which is made by combining coconut with powdered sugar. Just keep in mind that if you use sweetened dried coconut the Macaroons will taste sweeter. Now, this batter does need to the chilled until firm and this will take a few hours, or you can chill the batter overnight. Coconut Macaroons store very well. In fact, sometimes I think I like them better after a day or two, when their flavor and outside crust has softened, yet they are still wonderfully moist and chewy.

Continue to the Coconut Macaroons recipe page......

Let's get baking!!

Stephanie Jaworski

 

Latest Cake Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

 Latest Cookie Videos Playlist

Catch up on all the latest videos by clicking    in the above player.
     

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

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. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC