Coconut Macaroons

28 Jun

I think it’s funny that as we age our interests slowly morph into “old person interests”. You know the type – the ones that as a teenager you thought were soooo boring and wouldn’t be caught dead doing. My “old person interests” include card-making, reading books, watching documentaries, meandering (yes, I said meandering) through gardens, and getting super duper excited over cook-books.

A friend from work told me that she had the Martha Stewart “Cookies” book and, well, didn’t I get excited?! Martha and cookies in a huge book?! Awesome!! (Not surprising really but Martha Stewart is another of my “old person interests”). I have since borrowed the book and marked numerous recipes that are destined for my hit-list. These coconut macaroons were first off the list because, quite simply, they looked the easiest to make and I had all of the ingredients in my pantry.

Honestly, I could take or leave some coconut macaroons but the ones that are done well (slightly airy, slightly sweet and slightly moist) will make you forget all the dry, crumbly ones that you’ve had the displeasure of popping into your mouth. This recipe gave me exactly the type of coconut macaroon I was looking for. Considering that they aren’t a complicated cookie and they aren’t overly sweet, they pair well with coffee for a much-needed coffee break.

There will be more to come from the cookie bible in the upcoming weeks!

Martha Stewart’s Coconut Macaroons – Makes about 18

3/4 cup of sugar
2 1/2 cups of unsweetened shredded coconut
2 large egg whites
1 teaspoon pure vanilla extract
Pinch of salt

Method:
Preheat oven to 325F. Line a baking sheet with parchment paper.

In a large bowl, combine sugar, coconut, egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.

Dampen hands with cold water. Use 1 1/2 tablespoons to form mounds, place on prepared baking sheet, spacing about 1 inch apart.

Bake until golden brown, 16 to 17 minutes, rotating halfway through. Let cool on a wire rack. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Recipe courtesy of Martha Stewart’s “Cookies“.

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