In honor of my youngest sister’s birthday today I’m posting the recipe she requested for Coconut Macaroons. Sure cake and ice cream may be traditional, but anything delicious is a celebration, especially when made with love!
Coconut Macaroons
Makes 8 large macaroons
Adapted from Nigella Lawson’s How to be a Domestic Goddess
Preheat oven to 325 degrees F.
2 large egg whites
1/2 tsp cream of tartar
Beat egg whites until frothy – no more – then add the cream of tartar and continue beating until soft peaks form.
1/3 cup sugar
Add sugar, 1 tsp at a time, and whisk until the peaks can hold their shape and shine.
2 Tbsp ground almonds (optional)
pinch of salt
1 tsp vanilla extract (or coconut extract if you have it)
1 cup plus 2 Tbsp shredded coconut
Fold in almonds, salt, vanilla, and coconut.
The mixture will be sticky but should hold its shape when clumped together.
Form into clementine-sized domes, 2-3 inches in diameter. Don’t make them too flat; they look best when nicely rounded 🙂
If you make them half as big cook them for half the time.
1 baking sheet, lined with parchment or wax paper
Cook for 20 minutes or until they are just beginning to turn golden.
4 oz. bittersweet/dark chocolate
1/2 cup heavy cream (optional – but I prefer it)
Melt on the stovetop on low heat – drizzle over macaroons.
Enjoy!
