I should start off by saying this is a great recipe. I shouldn’t have tried to change it. Lately, I’ve really been into coconut chips (they’re so in right now), and I love the size of the large shavings. I thought it might be interesting, and pretty to make macaroons with this coconut. My mistake was, well my two mistakes were; 1: I only used the large cut coconut unsweetened, and 2: It didn’t occur to me that it might get a little chewy (read a lot chewy).
They were pretty, but not tasty and a chore to chew. Actually, they might be very tasty for someone who likes the true flavor of unsweetened coconut. Maybe just add a pinch more salt? For me, I think it would be best to stick to decorating cakes with this coconut, or making chips out of it. Recipe, please forgive me, I will not try to alter you again.
Coconut Macaroon
Ingredients
- 1 cup cream of coconut
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 3 cups unsweetened shredded desiccated (small shred)coconut
- 3 cups sweetened flaked coconut (about 8 ounces)
Instruction
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Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375°. Line two cookie sheets with parchment paper and light grease with cooking spray.
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In a small bowl, combine cream of coconut, corn syrup, egg whites, vanilla, and salt. In a large bowl, combine unsweetened and sweetened coconuts, breaking up clumps with fingertips. Pour liquid ingredients into coconut and mix with rubber spatula until evenly moistened. Chill dough for 15 minutes.
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Using a small ice cream scoop, or heaping tablespoons, drop batter onto parchment-lined cookie sheets, spacing them about 1 inch apart. Bake until light golden brown, about 15 minutes, rotating cookies sheets and switching between lower and upper racks half way through baking.
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Cool cookies on cookie sheets until slightly set, about 2 minutes; remove to wire rack with metal spatula.
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