This recipe for coconut macaroons offers a nod to a sure sweet bar that has nuts whereas it is buddy does not and celebrates almonds with a sure diploma of pleasure.

I researched a bunch of coconut macaroon recipes earlier than touchdown on a mash-up that I believe has the correct amount of egg to sugar ratio plus makes use of an additional step of dissolving the sugar into the egg white over a double-boiler so as to get a extra satiny texture.  Whereas lots of people dip their completed cookies in melted semi-sweet chocolate, I made a decision to take it a bit additional by making it a mix of semi-sweet and milk chocolate melted then plopped down onto floor almonds. (JOY!)

Kathy Whyte/ WNBF Information

Kathy Whyte/ WNBF Information

Due to everybody, together with Valerie, who shared macaroon recipes with me!

Coconut Macaroons (ala “Joyful Almond) (Prep time about 1 hour, together with bake time and dipping cookies in melted chocolate. Makes 28 cookies) *dairy free*

4 egg whites

1/2 C, granulated sugar

1/3 C. flour

14 oz bag sweetened shredded coconut (go for the very best you will get. It makes a distinction.)

pinch salt

1/2 tsp. vanilla or almond extract (once more, the higher the product, the getter the cookie)

1/2 C. every semi candy chocolate chips and milk chocolate chips

1 C. slivered almonds floor into small items in a meals processor or knife-chopped

Empty bag of coconut into a big mixing bowl and add flour and salt.  Use your fingers to toss the flour and coconut to separate the clumps and evenly coat the coconut with flour and salt.  Separate eggs with the whites in one other mixing bowl that matches over a sauce pan containing about one inch of water with out touching the underside (double boiler)  Warmth the water to a simmer and add sugar and vanilla to the egg whites.  Whisk till the sugar is dissolved and clean (about 1-2 minutes). You may put a dab of white in your fingers to really feel if all of the sugar crystals are dissolved. Don’t cook dinner the egg whites.  When clean, take away the bowl from the double boiler and fold the coconut combination into the whites utilizing a silicone spatula till completely integrated. Put combination within the fridge to relax just a bit whereas the oven is preheating to 325.  Line baking trays with parchment paper. Use a 1 Tablespoon measuring spoon (or a cookie dough scooper) to scoop and drop coconut mounds onto baking sheets.  I discovered dripping a bit water onto the spoon in between just a few scoops helped preserve the coconut combination from sticking to the spoon. Bake quarter-hour then flip and bake one other quarter-hour. Rotate pans between backside and prime racks to make for even browning. As soon as frivolously browned on the perimeters, take away from oven and permit to chill on the pans sitting on cooling racks. Gently raise from parchment paper.

Kathy Whyte/ WNBF Information

Kathy Whyte/ WNBF Information


You may finish proper there or go for the chocolate dip and almond coat for the “Pleasure” facet.

On a parchment-lined baking sheet, spoon a few teaspoon of nuts into particular person circles for every cookie.  In a microwave-safe bowl, microwave the chocolate 30-second at a time, stirring after every cycle, till the chocolate is melted and clean.  Dip the underside of every cookie into the chocolate then place onto the nuts and gently press.  Put tray into fridge to assist set the chocolate extra rapidly.

Kathy Whyte/ WNBF Information

Kathy Whyte/ WNBF Information

Serve room temperature.


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