My dad is insane over anything to do with nuts (grow up.) When we get ice cream, he has to cover his in wet walnuts. If we get chocolate anything, his has to be cashew bark. Going with this theme, I crossed my fingers, and ventured into the world of Coconut Macaroons.
And an update on how he liked it - he loved them. *breath out*
Can I say one more thing? These things are FRIGGIN EXPENSIVE around Passover. But seriously folks? An egg, some sugar, some flavorings... nothing in there is expensive. Stop being so lazy, people! Buy a bag of coconut make it yourself. Ok, off my soap box.
INGREDIENTS: (for one batch. I tripled this, those numbers will be in parenthesis.)
3/4 Cup Sweetened Coconut (2 1/4 Cup)
1 Egg White (3)
1 Tb Sugar (3 Tb)
1/4 Tsp Vanilla Extract (3/4 Tsp)
1/8 Tsp Almond Extract (1/4 Tsp)
A pinch of salt (3... pinches... of salt...)
Preheat oven to 300.
Mix everything but the coconut together. Then mix in the coconut. (Seriously, how easy?) Form into ballies in whatever fashion you wish - I'm sure there is a neater way to do it than I chose. Bake for 35 minutes, or until edges are light brown and the macaroons keep their shape when poked, but they will be a little jiggly. Let cool for 20 minutes before prying off the baking sheet.
these look delicious! I have been in love with coconut macaroons since my trip to Cuba when we found the best macaroons ever and got home to try about 10 different recipes to try to get one just as good.
ReplyDelete@jessicasbaking While these were delicious, I'd be nervous to say they were as good as your Cuban macaroons, haha...
ReplyDeleteThanks for the plug concerning my vanilla and measuring!! They are good - dad ate another one last night. Keep on blogging!
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