Monday, September 12, 2011
This coconut macaroon can literally be whipped up in seconds! It's THE perfect remedy for those random sweet cravings :>
Have some fun with them!
Dunk in chocolate.
Drizzle chocolate on top.
Mix in chocolate chips.
Chocolate and coconut are a match made in heaven!
recipe adapted HALVED from Martha Stewart's Cookies
- makes about 9 cooies
3/8cup (87.5g) sugar*
5/8cup (82.5g) unsweetened shredded coconut*
1 large egg whites
1/2teaspoon pure vanilla extract
Pinch of salt
*I used sweetened shredded coconut so I reduced the sugar to 1tbsp.
1. Preheat oven to 325F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
4. Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
5. Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack.
Note: Cookies can be stored in an airtight container at room temperature up to 3 days.
Taste: 4 stars out of 5 (a tad bit too sweet)
Texture: 5 stars out of 5 (crunchy and chewy)
Next time I would omit the sugar all together if I am using the sweetened coconut flakes again. And definitely dip them in chocolate!
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