One of my new favorites, the coconut macaroon is a tasty and light snack. It’s ingredients are naturally gluten free, and are easily made to be dairy free as well. This recipe is quick and easy to follow, so try it at home and share with your loved ones.
Ingredients: 8oz macaroon coconut 14oz sweetened shredded coconut 8oz of sweetened condensed milk* 1teaspoon vanilla bean paste 2 large egg whites ¼ teaspoon baker’s salt 8oz apricot preserve * or sweetened condensed coconut cream for a dairy free option: recipes to be posted shortly; stay tuned! Directions: Place an oven rack in the lower portion of the oven and set the temperature to 325°F. Prepare a baking sheet with a silpat or parchment paper. For the best flavor, toast the shredded coconut by laying it out on the baking sheet and placing in the oven for 5 to 7 minutes, until slightly golden. In a medium mixing bowl, combine the macaroon coconut, the shredded coconut, the condensed milk, and the vanilla. Set this aside. In a small mixing bowl, beat the egg whites and salt on high speed until stiff peaks form. Then fold the egg whites into the coconut mixture using a large spatula. Next, scoop small mounds of the dough, spreading them out onto the baking sheet. A small dish scoop would be ideal, but spoons may work as well. If you prefer to use your hands, dip them in cold water or cover in a light layer of shortening. Next dip your finger in cold water and press a small indent into the tops of the cookies, slightly flattening them out. Place a dollop of the apricot preserve into the center of each macaroon and bake for about 20 to 25 minutes, or until golden brown on all sides. Rotate the tray after about 10 minutes. Allow the macaroons to cool on the baking sheet for a few minutes before moving them onto a wire cooling rack. Enjoy!
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