Wednesday, March 6, 2013
THESE MACAROONS ARE AMAZING!
I found this easy recipe in my copy of Real Simple magazine last month. I can't get enough of how the crispy coconut and sweet meringue combine into a positively sinful delicacy. I could eat these by the handful if the boys didn't help themselves and prevent me from devouring a whole batch.
Today, I made this batch for a bake sale and had to practice self discipline as I kept myself from nibbling on the golden mounds. To keep my mind (and hands) off the cookies cooling on the table, I just had to share this recipe.
This is the list of ingredients you will need:
3 large egg whites
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1 14 ounce package sweetened shredded coconut (about 5 cups)
Here is how you make these heavenly desserts:
Heat your oven to 325 degrees and line your cookie sheets with parchment paper. (We ran out, so I substituted with aluminum foil spritzed with cooking spray. In the past we have used brown paper bags in lieu of parchment, but I couldn't find any in the house today.)
Whisk together the egg whites, sugar, vanilla, and salt in a medium bowl. Whisk until the sugar is almost dissolved and the mixture is glossy.
Fold in the coconut and stir.
Scoop mounds of the batter onto prepared baking sheets.
Bake for 20 to 25 minutes, but rotate the pans halfway through.
Cool completely and remove them from the paper.
Serve and Enjoy!