Coconut Macaroons

Crispy on the outside. Chewy on the inside. The perfect cookie for coconut lovers!

To make this cloud like confections, you will need Eggs, Sugar, Salt, Vanilla extract, Cake flour (or All purpose flour and Corn starch to make Cake flour) and Sweetened shredded coconut.

Some recipes call for Cake flour. But I  never have cake flour on hand when I need it. Luckily you can make cake flour using All purpose flour and Corn starch

For this recipe you will need 1/2 Cup Cake flour. So take a 1/2 Cup measuring cup and add 1 Tbsp. of Corn starch into it

And fill the rest with All purpose flour.

Sift it 2 to 3 times.

And that is Cake flour.

So here is the formula :1/2 Cup All purpose flour - 1 Tbsp. All purpose flour + 1 Tbsp. Corn starch = 1/2 Cup Cake flour.

Next separate the white of 4 eggs from the yolk.

Add in 1/2 Cup Sugar to the egg whites. Don't know what to do with the egg yolks, check out Chocolate mousse or Tiramisu.

Then add  1/4 tsp Salt

Place the bowl over a saucepan of simmering water 

 

and whisk the mixture until fully combined and slightly foamy

Then remove the mixture from heat and stir in 1tsp Vanilla extract.

Now add  1/2 Cup Cake flour

and slowly mix it until it is nice and creamy.

Finally add 3 Cups of sweetened shredded coconut.

Gently fold in your shredded coconut into the mixture

Wrap the bowl in plastic wrap and refrigerate until the mixture is thick, about 30 minutes.  

Preheat oven to 325 degrees F (165 degrees C).Place tablespoon sized mounds of mixture on cookie sheet

Bake until golden brown, about 25 minutes and let the macaroons cool completely

 

That’s it. Simple, right?

RECIPE (Makes :24 Macaroons) (Taken from :www.joyofbaking.com )

Ingredients:

• Egg whites -4
• Sugar - 1/2 Cup
• Salt - 1/4 tsp.
• Vanilla extract - 1 tsp.
• Dried sweetened coconut - 3 Cups
• Cake Flour - 1/2 Cup or (All purpose flour - 1/2 Cup minus 1 Tbsp. and Corn starch - 1 Tbsp.)

 

Directions:

• Sift the All purpose flour and Cornstarch together.
• Separate the egg whites and yolk.
• Add sugar and salt to the egg whites.
• In a heatproof bowl, placed over a saucepan of simmering water, whisk together the egg whites, sugar, and salt until nice and creamy.
• Remove from heat and stir in the vanilla extract, cake  flour, and coconut. 
• Cover and refrigerate for about 30 minutes or until firm.
• Preheat oven to 325 degrees F (165 degrees C) and line baking sheet with parchment paper.
• Place small mounds (heaping tablespoons) of the batter on the parchment-lined baking sheet
• Bake for about 15 to 20 minutes or until golden brown. 
• Remove from oven and let cool on the baking sheet for about 10 minutes and then place on a wire rack to cool.