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Featured Cookbook
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Best Biscotti with Some Nutty Possibilities
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Pecan Praline Lace Cookies
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Coconut Macaroons: Plain and Chocolate-Dipped
Book Description
Are you a muncher, a dunker, a nibbler? A chomper, a splitter, or a frosting licker? Inspired by the overwhelming popularity of the Got Milk? campaign, this book is the perfect companion to a tall, cold glass of milk. Studded with 34 lip-smacking color photographs, Got Milk? The Cookie Book boasts more than 50 unturndownable cookie recipes.
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Got Milk? The Cookie Book
Authors: Peggy Cullen
Date: October 2000
ISBN: 0811826465
Publisher: Chronicle Books
Paperback
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These are the macaroons of your dreams: moist, chewy, and easier than pie to make.
Unsweetened shredded coconut can be found in health food stores. It has a much stronger coconut flavor than the flaked sweetened version (which is full of chemical preservatives) found in supermarkets.
The rounded mounds are formed by scooping the mix with a 1 1/2-inch ice-cream scoop. To make smaller macaroons, dampen your hands and loosely form l-inch balls.
On the day the macaroons are baked, they have crunchy outsides and soft, chewy insides. Stored overnight in an airtight container, the exterior becomes soft as well--which I prefer.
Chocolate-dipped macaroons are classics. Buy the best bittersweet or semisweet chocolate you can find. You won't use all the chocolate called for in this recipe, but it's easier to dip in deep melted chocolate. The remainder can be reused.
Makes: about 19 (2-inch) mounds
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2 1/2 cups (about 6 3/4 ounces) unsweetened shredded coconut
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2 large egg whites
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3 tablespoons hot water
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3/4 cup sugar
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Pinch of salt
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1 tablespoon light corn syrup
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1 1/2 teaspoons vanilla extract
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12 ounces bittersweet chocolate (optional)
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Preheat oven to 400 degrees F. Line two baking sheets with parchment paper or aluminum foil. Place the coconut in a large bowl. In a small bowl, beat the egg whites with a fork until foamy.
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In a small pot, stir together the hot water, sugar, salt, and corn syrup. Using a wet pastry brush, wash down the sides of the pot. Bring the mixture to the boil and remove immediately from heat.
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Stir the sugar syrup into the coconut. Add the vanilla. Stir in the egg whites until the coconut is evenly moistened.
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Using a 1 1/2-inch-diameter ice-cream scoop, drop scoops of batter 1 1/2 inches apart onto the prepared baking sheets. Bake for 10 to 12 minutes, just until the coconut begins to turn golden. Remove from oven and cool completely on the baking sheets before removing. Store in an airtight container for up to 2 days.
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To chocolate-dip the bottoms, make sure the cookies are completely cool. Line a baking sheet with foil, or waxed or parchment paper. Temper the chocolate and place in a small bowl. Dip the bottom half of each cookie into the chocolate, scrape off any excess on the side of the bowl, and place on the prepared baking sheet. Once all the cookies are dipped, refrigerate until set and the cookies peel easily off the paper, about 10 minutes.
Looney Macaroonies
Makes: about 2 dozen (2-inch) mounds
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1 recipe Plain Coconut Macaroons
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1/2 cup chocolate chunks, cut into 1/4-inch pieces (or use chocolate chips)
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1/3 cup coarsely chopped banana (from about 1/2 ripe medium banana)
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A tropical combination of three favorite cream pies: chocolate, banana, and coconut--you could go ape for these macaroons. For a chocolate chip macaroon, simply leave out the banana.
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Follow the instructions for Plain Coconut Macaroons, gently folding in the small chocolate chunks and banana pieces at the end of the mix. Bake and cool as for Plain Macaroons.
More From This Book:
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Best Biscotti with Some Nutty Possibilities
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Pecan Praline Lace Cookies
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Coconut Macaroons: Plain and Chocolate-Dipped
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