Macaroons - Large Flake Coconut Cookies - GF - Medrich - Passover Friendly
from Alice Medrich
Chewy Etc-p 166
Ingredients
- 4 large egg whites
- 3 1/2 cups (5.25 oz) unsweetened dried flaked (not shredded) coconut or 3 cups (9 oz) sweetened shredded coconut
- 3/4 cup (5.25 oz sugar
- 2 tsp vanilla extract
- slightly rounded 1/4 tsp salt
- Opt: toasted almonds or pecans
- Opt: melted chocolate
Preparation
Step 1
Line cookie sheets w/parchment
Combine all ingred in large heatproof mixing bowl, pref stainless bec it will heat faster than glass
Set the bowl directly in a wide skillet of barely simmering water & stir the mixture scraping the bottom to prevent burning til the mixture is very hot to the touch & the egg whites have thickened slightly & turned from translucent to opaque, 5 - 7 mins
Set the batter aside for 30 mins to let the coconut absorb more of the goop
Preheat oven to 350
If using - Add toasted nuts to batter (see options)
Using 2 tbs of batter make attractive heaps 2" apart on prepared cookie sheet
Bake for abt 5 mins, just til the coconut tips begin to color, rotate pans for even baking
Lower oven temp to 325
bake an additional 10 - 15 mins until golden w/browned edges - if browning too fast-lower heat to 300-
Cool completely
Store in airtight container
Options:
-Drizzle baked cookies w/melted choc
-Add nuts-please do: toast 2/3 cup (2.33 oz) pecans or almonds in 325 oven til fragrant - 8 - 10 mins
Cool nuts & chop, add to rested batter & proceed
-see p 167: choc topped, w/lime zest & cinnamon,
w/banana, w/nuts, choc & sour cherries, latkes