Mini Coconut Macaroons
More goodies from Passover 2011! There are a lot of great bakeries in New York that make sure to offer all kinds of flourless pastry and cake options for observant Jews during Passover, and preparing a huge Seder dinner can push any attempt at a homemade dessert to the wayside. But these macaroons were seriously easier than any dessert I’ve ever made, I kid you not. Try them out!
Mini Coconut Macaroons
Author: coolerkitchen.com
Serves: 6
Ingredients
- 1 tbs butter
- ⅛ cup flour
- 3 large egg whites
- 3 tablespoons + extra sugar (divided)
- ¾ teaspoon vanilla
- ½ teaspoon almond extract
- Pinch of salt
- 1¼ cups shredded coconut
Instructions
- Put oven rack in the middle position, preheat oven to 300°F. Coat a flat baking sheet with non-stick cooking spray, line sheet with foil and lightly butter and flour the foil, shaking off any excess flour.
- With a spoon or a spatula, stir together egg whites, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in the coconut until mixture is even. With a spoon, scoop out golf ball sized pieces and roll them in your hands. Place them about ½ inch apart on the prepared baking sheet. Generously sprinkle the tops with extra sugar.
- Bake until the tops are pale golden in spots, 15 to 20 minutes, and pulling the whole sheet of foil up from the baking sheet, transfer to a rack to cool completely for about 15 minutes. Peel macaroons from foil, serve as is or decorate as desired.
- A note on decoration: I melted ½ cup semi-sweet chocolate chips with ½ tablespoon vegetable oil in a Pyrex bowl over 2 cups of water simmering in a small saucepan, dipped half of the cooled macaroons in the melted chocolate and topped them off with a sliced almond. For the other half, I made a royal icing by whipping one egg white into a froth, slowly whisking in 1 cup of confectioner’s sugar and the juice of half a lemon, and continuing to whisk until thickened into a frosting. I dipped the macaroons into the frosting and topped them with a dried cranberry. Let all of the decorated macaroons chill in the refrigerator for about an hour before serving.
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