Tuesday, November 24, 2009

Coconut Macaroons

OK, I have been waiting to post this recipe ever since I started this blog, but we have been trying to be good and not have treats - but it is a holiday this week and I think we need cookies!


I was on a quest to find the perfect coconut macaroon cookie. I tried every possible variation and recipe I could find. Some had a strange texture, some had a fake almond taste. I finally stumbled on this recipe and I was SO excited! I think it is the perfect coconut macaroon. The original recipe called for a canned soft almond paste, but I couldn't find it anywhere around here, so I used this thicker tube of almond paste and grated it. If you are a coconut nut like me, you have to try these. These are the BEST!!!!


Very few ingredients.

Grating the almond paste in my food processor.


The grated almond paste.

I found that puting the coconut in the food processor and pulsing it 8-10 times makes the coconut not so stringy and a better consistnacy for the cookies.




I love using silpat mats to bake my cookies on - non-stick without having to spray the pans.





Coconut Macaroons
Adapted from Lion House Desserts
1 14-ounce bag sweetened, shredded coconut coarsely chopped
(I put mine in the food processor and pulse it a few times)
1 7-ounce package of Pure Almond Paste – grated (Target is the cheapest place I’ve found for this. I grate mine using the grating attachment on my food processor)
½ cup sugar
½ cup flour
½ teaspoon salt
4 egg whites, lightly beaten


Preheat oven to 325. Line a baking sheet with wax paper; set aside. (I use silpat instead) In a large bowl, combine coconut, almond paste, sugar, flour and salt. Stir in the egg whites until well mixed. Drop mixture onto prepared baking sheet, shaping into rounds. (I use a small ice cream scoop) Bake in preheated oven for 25 minutes, until lightly browned but still soft in the center. Cool on wire rack. Makes 2 dozen. (I have a convection oven, so I can cook both pans at the same time with my convection oven set at 300 and cook for 20 minutes, switching the pans half way through)



Easter Edition
I just made these macaroons and shaped them like little nests and baked them.  I then put in Cadbury Mini Eggs to make a cute little Easter treat.  This combines two of my very favorite things! YUMMMY!

3 comments:

Tan + Es said...

HOOOORAY! I've been waiting for this...

Melinda said...

Yum! And your pictures are beautiful.

garlockfam said...

I think I ate about 10 of these...yummers!

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