Macaroons are easy with this recipe, modified for home bakers, since they take only ten to fifteen minutes to prepare for baking. The sweetness comes from shredded coconut and coconut cream, with only one added tablespoon of sugar. Kate Rickard notes the coconut cream may separate in the can but will recombine when mixed in with the shredded coconut. “There is a little wiggle room in this recipe,” she explains. “If you add too much liquid or don’t whip your meringue enough, the cookies will overly spread in the oven. Too little liquid and they will just be firmer. Recipes will always vary depending on who is making them. I guess the secret is to relax, enjoy the process, and do what looks right.”
Makes about 42 2-inch macaroons
- 3 egg whites
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 15 ounces cream of coconut
- 2 14-ounce bags sweetened, shredded coconut
1. Preheat oven to 350 degrees.
2. Using an electric mixer on medium speed, whip egg whites, sugar, vanilla, and cream of tartar to a soft-peak meringue.
3. In a separate bowl, combine cream of coconut and shredded coconut so the coconut is moistened thoroughly. You may find it easiest to mix with your hands (after thoroughly washing them).
4. Beat the soft meringue with the mixer speed on high until stiff peaks form. Gently fold meringue into coconut mixture. This also may be easier using your hands: Sweep in half and mix together, then sweep in the rest and finish mixing.
5. Use an ice-cream scoop to form macaroons and place on a well-greased cookie sheet. Bake approximately 20 minutes, until golden brown. All ovens vary, so if there is too much browning initially, back the heat off to 325 degrees.
This recipe was originally published with the article, For the Love of Bread.
