Coconut Macaroons

Coconut Macaroons
I tried to switch up what type of cookie to make this week (no chocolate!) and mix up the recipe too.

Original Source: Ina Garten

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt


Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. (Grand Theft Cookie revision of this step: If you don’t have an electric mixer, have the wife do this with a handheld electric mixer)

Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. (Grand Theft Cookie revision: I decided to try making these in a mini muffin pan)

Bake for 25 to 30 minutes, until golden brown. Cool and serve. (Grand Theft Cookie revision: Don’t bake them for 25 minutes if in a mini muffin pan!)

Result: Pretty good but pretty well done. I don’t think I’ll be revising the recipes of professional chefs anymore!

No video this week. A social studies lesson instead!
I thought macaroons were created by the French for some reason. The French style macaroon is very popular but apparently this cookie actually has a Scottish origin. But I don’t suggest you try old-style Scottish macaroons because the main ingredient was left-over mashed potatoes.

Different regions have different variations of the macaroon:
the French version is cream-filled
the North American version is the most common (the kind used for this recipe)
the Australian version has raspberry jam in the middle
the Spanish version is made with hazelnuts and honey and called “carajitos”
the Indian version uses cashews
the Turkish version uses almonds


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