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Sunday, April 18, 2010

Coconut Almond Macaroons



makes 35 cookies
recipe from Odense
prep time: 15 min / cook time: 16 min

COCONUT MACAROONS
1/2 c egg whites, room temperature
* approximately 3 eggs
1 tsp pure vanilla extract
1 box Odense Almond Paste, grated
2 c powdered sugar
14 oz. package sweetened flaked coconuts

CHOCOLATE
2 c chocolate

COCONUT MACAROON INSTRUCTIONS
Preheat oven to 325˚F.
Line two cookie sheets with parchment paper.
In a large bowl beat egg whites and extract until firm, but not dry.
* I have no idea what "firm, but not dry" means, so I just beat it until it was almost at stiff peaks.
In a separate bowl beat almond paste, sugar and coconut until the texture of small crumbs.
Gently fold mixtures together.
Drop tablespoons of dough 1 inch apart onto cookie sheets (small ice cream scoop with a wire release works well).
* I made my cookies about the size of a golf ball.
Bake for 16 minutes, or until lightly browned on bottom and firm to the touch.
* I baked mines for 24 minutes.
Cool cookies on a wire rack.

CHOCOLATE INSTRUCTIONS
• Have cookie sheet with parchment paper prepared.
• Melt chocolate in a double boiler.
• Dip the bottom of the coconut almond macaroons into the melted chocolate and place onto the cookie sheet.
• Drizzle left over chocolate with a spoon/fork over the macaroons.
• Refrigerate to set chocolate.

** ADDIECAKES' NOTES **
Crumble the almond paste with your fingers if you don't have a grater.
The size of your cookie will change the baking time, so adjust accordingly.
Rotate your cookie sheet half way through for even browning.
The cookies are still soft as they come out of the oven, so let the cookies cool for 5-10 minutes on the cookie sheet before transferring onto a wire rack.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING

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