OK SO, not to confuse people, but did you know there are two treats that are spelled REALLY close and both have a meringue base?
One’s my middle name, the delicate and hard to make Macaron, ONE O. I covered how to make those a while back.
The other is an easy to make Coconut Macaroons . Which is one my friend Anton loves as he loves coconut anything. So, here’s a recipe for those!
You will need!
- 1 14-oz bag sweetened flaked coconut,
- 7/8 cup sweetened condensed milk ( 7/8 cup = 3/4 cup plus 2 tablespoons)
- 1 teaspoon vanilla extract
- 2 large eggs whites
- 1/4 teaspoon salt
- 4 ounces semi-sweet chocolate, best quality chopped
- Measuring cups
- Measuring spoons
- Mixing spoon
- Normal spoons
- Baking trays
- Parchment paper
- Mixer or your wand
- Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper. Do not put those in the oven put them on the table.
- In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
- In the bowl of a mixer, Or using the stirring spell, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
- Using two spoons, One scoops the stuff up and the other scrapes it off of that spoon onto the paper, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
- Melt the chocolate using your method of choice, make sure it is smooth and silky. Dip the bottoms of the macaroons in the chocolate, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.