coconut macaroons

in the middle of a very gray and brown, un-snowy, but nonetheless cold winter, eating something coconutty makes me really happy. i really do love winter, but i love it more when it’s snowy and fluffy outside. i do not appreciate this blustery drab stuff. so these coconut macaroons are like a tropical escape. if i can’t have a white and sparkly winter, i’ll just distract myself with things that remind me of sunshine and heat.  a few weeks ago i found a bag of coconut in the cupboard, and i waited till most of the christmas cookies were eaten to use it. i enjoy baking and cooking things based on a “found” ingredient too. it feels like a challenge, and i guess my brain likes being able to focus on using up one specific ingredient. i think this just goes back to my inner need to not waste food, which ultimately goes back to my cheapo core. but anyways, these are much easier than i thought to make, and you don’t even need many ingredients. i should make them more often i think. and if winter continues on the way it is now, i definitely will be.

by the way, happy 2012!

adapted from epicurious

ingredients:

  • 2 large egg whites
  • 2 tbsp. sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • pinch of salt
  • 2 c. sweetened flaked coconut

makes about 12 macaroons

directions:

preheat oven to 300°F, and position rack to middle of oven. line a baking sheet with baking parchment paper. whisk together egg whites, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. drop spoonful-size mounds of the coconut mixture on the baking sheet, about 2 inches apart. bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift parchment paper with cookies from baking sheet and transfer to a wire rack to cool completely, about 15 minutes. peel the macaroons from the paper. 

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1 Comment

Filed under cookie, dessert, recipes

One response to “coconut macaroons

  1. Jie

    wow wow!!! coconut!!!! i must learn to make it!!! i love coconut!!!!

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