Golden Coconut Macaroons Recipe - Cooking Index
Golden Coconut Macaroons Recipe - Cooking Index
| 1 | Sweetened shredded coconut - (7 oz) | |
| 2 | Eggs (large) | |
| 1 | Salt | |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 teaspoon | 5ml | Vanilla extract |
| 2 | Cookie sheets or jelly roll pans - covered with | |
| Parchment or foil |
Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. In the work bowl of a food processor fitted with the steel blade, pulse the coconut about 6 or 8 times at 1-second intervals to chop, not grind, it.
In a medium bowl, whisk the eggs with the salt until they are combined. Whisk in the sugar in a stream, then the vanilla. Fold in the coconut. Drop rounded tablespoons of the macaroons onto the prepared pans. Leave about 2 inches all around between each.
Bake for about 12 to 15 minutes, or until macaroons are a deep golden color and still soft within. Slide the papers from the pans to racks.
Store the cooled macaroons between sheets of parchment or waxed paper in a tin or plastic container with a tight-fitting cover.
This recipe yields about 40 macaroons.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9595) - from the TV FOOD - NETWORK
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