Coconut Macaroons
Preparation time:- 10 - 15 minutes
Baking time:- 20-30 minutes
Ingredients:-
Baking time:- 20-30 minutes
Ingredients:-
2 Tbsp of light corn syrup
4 Large egg whites
2 Tsp of vanilla extract
1/2 Tsp of salt
3 Cups unsweetened shredded coconut
3 Cups of Sweetened flaked or shredded coconut
2 ounces bittersweet or semisweet chocolate, chopped
Method:-
1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 300 degrees F.
2. Line a cookie sheet with parchment paper.Lightly spray the parchment with non-stick cooking spray.
3. Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
4.Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up lumps with your finger tips. NOTE:- GENTLY !
5. Pour the liquid ingredients into the coconut and mix it with a rubber spatula until evenly moistened.
6. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2-inches apart.
7. Gently pinch the mounds into rough pyramids with your finger tips, moistening your hands with cold water as and when necessary to avoid sticking.
8. Bake in the preheated 300° F oven until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
9. Cool cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
10. The coconut macaroons are perfectly fine at this stage and now all you want is to dress them up with warm chocolate.
11. Melt 1 cup of chocolate using the microwave.
12. To melt the chocolate in a microwave, heat at 50% power for only 3 minutes and stir. If not entirely melted, heat it again for an additional 30 seconds at 50% power.
13. Your melted chocolate is ready.
14. Gently dip the bottom half of each coconut macaroon into the melted chocolate.
15. Now place the chocolate coated macaroons back on the cookie sheet and allow them to rest until the chocolate hardens or refrigerate it for 5-10 minutes, until the chocolate is set.
2. Line a cookie sheet with parchment paper.Lightly spray the parchment with non-stick cooking spray.
3. Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
4.Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up lumps with your finger tips. NOTE:- GENTLY !
5. Pour the liquid ingredients into the coconut and mix it with a rubber spatula until evenly moistened.
6. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2-inches apart.
7. Gently pinch the mounds into rough pyramids with your finger tips, moistening your hands with cold water as and when necessary to avoid sticking.
8. Bake in the preheated 300° F oven until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
9. Cool cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
10. The coconut macaroons are perfectly fine at this stage and now all you want is to dress them up with warm chocolate.
11. Melt 1 cup of chocolate using the microwave.
12. To melt the chocolate in a microwave, heat at 50% power for only 3 minutes and stir. If not entirely melted, heat it again for an additional 30 seconds at 50% power.
13. Your melted chocolate is ready.
14. Gently dip the bottom half of each coconut macaroon into the melted chocolate.
15. Now place the chocolate coated macaroons back on the cookie sheet and allow them to rest until the chocolate hardens or refrigerate it for 5-10 minutes, until the chocolate is set.
*** Remember what " oops! in da kitchen wid Roops!! " has to say -" When baking, follow the directions. When cooking, go by your own taste !!! "
Comments