Saturday, October 26, 2013

Great Macaroons--the Recipe (With Photos)

I've made these twice in the last 3 days, once for a baby shower and another batch for my husband to share with his coworkers, and they are always a hit.  Macaroons are inexpensive, really easy, and fast!  A great treat to bring to an event.

Here's what you will need:

Preheat the oven to 325 degrees
In a bowl you will mix the following together with a spoon:
  • 1 14oz bag of sweetened, shredded coconut
  • 4 large egg whites
  • 2/3 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 tsp kosher or sea salt 
  • 1/2 tsp tsp vanilla extract
(Later you will need 1/2 bag of semi-sweet chocolate chips)
I do not recommend eating this. But it sure smells good!
Drop spoonfuls of the mixture on parchment lined baking sheets, about 1 inch apart.  Unlike cookies, the macaroons will not spread while baking, so they can be close together.

I like to get my rows and columns set up first.

Bake for 25-30 minutes, until slightly golden (the house will smell SO good!)

Remove and cool slightly, you can transfer them to wire racks to cool completely.  (I skip the wire racks, they seem to cool fine on the baking sheet.)

After cooling on the baking sheet for about 1/2 hour, melt 1/2 bag of semi-sweet chocolate chips (I only use Ghiradelli, but any will do).  Dip the bottom of each macaroon into the chocolate and place on parchment lined plates. Refrigerate until firm. 

Store in an air tight container for up to 7 days (if they last that long!)
Makes approximately 30 cookies.


1 comment:

Joan said...

Yummy! Cottage Bakery has Macaroons shaped suspiciously like Haystack Rock, and they come partially dipped in chocolate also.