I’ve led you over to Annie’s Eats before. I just love her blog…I’ve been following it for about seven years, since I got married and was learning how to cook for my new husband in Boston. Anyway, she has the best recipes for just about anything sweet, and these macaroons are no exception. If you like coconut even a tiny bit, you really need to try these. They’re a little crunchy on the outside, moist on the inside, and very light and fluffy. I make them every year now, and my family loves them (even the kids!). Wanna know the best part? They’re extremely easy to make but nice and fancy looking (which is totally my zone). Just make sure you have an hour to let them sit in the fridge. Outside of that, they’ll take you about 30 minutes to mix, plop on a cookie sheet, and bake!
4 large egg whites
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/2 c. cake flour
3 c. sweetened coconut
In a stainless steel or glass bowl over a pot of simmering water, whisk together the egg whites, sugar, and salt. When the mixture is warm to the touch (think warm bath water), remove from the heat and stir in the vanilla extract, flour, and coconut. Cover and refrigerate for 1 hour so the dough can firm up a bit.
Preheat oven to 325° and line two cookie sheets with parchment paper.
Place mounds that are about 1 tbsp. each on a parchment-lined cookie sheet, spacing 2 inches apart. Bake for 15-20 minutes, until the macaroons are slightly golden brown. After removing them from the oven, allow them to cool on the cookie sheets for about 10 minutes before transferring to a wire rack.
Recipe brought to you by Annie’s Eats.
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