Today I decided to make coconut macaroons! I wanted to make something more of a snack like dessert than a cake. And that was the right way to go for sure! This recipe from alattefood.com was the highlight of the day!
This is the egg white mixture with sugar.
Once you add the coconut the mixture should look like this. Make sure it's pretty thick.
Using an ice cream scoop place the coconut mixture onto a buttered baking sheet.
When they come out of the oven they should be golden brown!
Ready to be savored.
(I halved this recipe but if you double it, it will make 2 - 3 dozen coconut macaroons.)
2 egg whites
1/4 cup granulated sugar
a pinch of salt
1/4 tsp almond extract
1/2 tsp vanilla paste
2 cups unsweetened coconut, shredded
STEPS: Preheat oven 350 degrees. Butter a baking sheet.
In a medium bowl, add egg whites, sugar, salt, almond extract, and vanilla paste.
With a hand mixer, beat egg white mixture until it's pretty thick and foamy/frothy, about 2-3 minutes.
Add the shredded coconut to the egg white mixture, stir until combined.
With a small cookie scoop, scoop the macaroons into 1" balls. Place on the baking sheet, about 1-2" apart.
Bake for about 20-25 minutes, or until the macaroons are golden brown.
Take the macaroons out of the oven and leave to rest for 10 minutes.
- The Bored Baker