Introduction: Easy to Make Light and Fluffy Coconut Macaroons
I've been floating around instructables for a while now, and I've finally gotten the courage to add one of my own. It's baking season, so I figured I'd start off with one of my all time favorite and easy recipes, the coconut macaroon. These are always in big demand during the holidays and I just finished baking about 10 dozen of these.
What you need:
1 bag of shredded coconut
3 large egg whites
1 to 1 1/2 cup sugar
pinch of salt
Stand or Hand Mixer
Rubber or silicone spatula.
Preheat the oven to 350 degrees and cover at least two cookie sheets with parchment paper. One batch makes about 3 dozen + 9 cookies. It all depends on your sizing.
Step 1: Preparing the Eggs.
1) Separate the three eggs so you only have the whites. Combine the whites and a pinch of salt and start mixing on a medium speed.
2) Once the egg whites start to froth, add about a third of a cup of sugar and turn the mixer to high. Gradually add the last two thirds to the mixer while it's on high.
3) When the egg whites have started to form peaks, stop mixing. It should have a meringue like texture.
Step 2: Adding the Coconut
4) Take your coconut and add it directly to the mixture and fold it in. You don't want to lose the fluffiness of the egg mixture, otherwise the cookies will be heavy and dense.
Step 3: Forming and Baking the Cookies.
5) Take a tablespoon and scoop some of the coconut mixture up, gently forming it into a ball. Place it onto a parchment paper lined cookie sheet. I can usually get about 15 on a standard cookie sheet.
6) Place the cookie sheet in the 350 degree oven for 10 minutes. This is plenty of time to bake the macaroons, and they still come out pretty white. If you want a little more color, you can add up to 5 minutes to get the toasted look, but I wouldn't bake them much longer than that.
Step 4: Finishing the Cookies.
7) When the macaroons are done, pull them out and let them sit on top of the oven for another two minutes. Then take the parchment paper and slide it off the tray and onto a cooling rack. Let cool for another 3-5 minutes.
Your macaroons are done! They should be very light and fluffy. While they're cooling, you can also try some fun things with them, like adding chocolate kisses or drizzling them with toppings. I'm a personal fan of white chocolate topping, but since these were requests, they're just my originals. :)
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