Thursday, August 21, 2014

Coconut Macaroons

I had a bag of unsweetened coconut lurking in the back of my cupboard, and in the spirit of trying to use up ingredients but also wanting something really simple to bake because I cannot deal with recipes that use up dozens of dishes these days, I made some macaroons. I was surprised by how much I liked them; they are slightly crisp on the outside and pleasantly chewy inside.

Macaroons: very simple to make, and gluten-free/dairy-free without adaptation.

Macaroons (with unsweetened coconut)

Adapted from this recipe

As always, if you need to be gluten-free, make sure to check your ingredient labels before baking.

3 egg whites
2 cups finely shredded unsweetened coconut
½ cup plus 1 TBS granulated sugar
1 tsp vanilla extract
¼ tsp sea salt (optional)

Yields about 12 cookies.

Preheat oven to 350 F.

Mix all the ingredients together, until all the coconut is incorporated and the dough is slightly sticky (you may need to use a little more or less coconut depending on how big your egg whites are).

Cover a baking sheet with parchment paper (or use a lot of cooking spray instead of the paper, but I like parchment paper because it makes clean up really easy). Using your hands or a spoon, form the dough into walnut-sized balls and place on the baking sheet. Flatten them slightly.

Bake at 350 F for 16-20 minutes, until the macaroons are slightly brown (I live at 7000+ feet, you may need to adjust your cooking time. 18 minutes was perfect for these cookies at my altitude).

 Mixing all the ingredients together.

It will take a few minutes of stirring, but eventually all the ingredients will come together to form a dough. 

Unbaked macaroons. 

Baked macaroons! You can see that I had a small ring of caramelized sugar/egg white around the macaroons. I think this could be prevented by adding a little more coconut and/or by putting the cookies on the middle over rack; I forgot to rearrange my oven racks and used the bottom one.