Sunday, September 28, 2008
Betrayed by the cult of Reduced Fat
My First Coconut Macaroons
(recipe inspired by Better Homes and Gardens Cookies and Candies, 1966)
These are flaky and chewy, but not sticky or heavy macaroons. I would like them a bit stickier if it would make them moister. Is it reasonable to blame the "reduced fat" coconut for the slight dryness? Because I do. I didn't even mean to buy reduced fat coconut. I didn't know it was an option. Boo!
Still, I think the recipe is a pretty sound one, so I'll share it.
4 egg whites - I had leftover egg whites in a bowl, so I used 12 T. leftover egg whites, which is the equivalent.
Pinch of salt
2 tsp. vanilla
1 1/2 c. sugar - I bet superfine sugar would be nice in this
2 1/2 c. coconut - Mine was unsweetened organic and reduced fat (again, boo!). I might use just 2 c. next time to see if it makes them a bit less dry. And I definitely will never buy reduced fat coconut again. Also, if you have sweetened coconut you might want to use less sugar in the recipe.
Just beat the egg whites with the salt and vanilla until you get soft peaks. Then add the sugar a little bit at a time while continuing to beat the mixture until you get much stiffer peaks and everything seems incorporated. Fold in the coconut. Drop by rounded tablespoon (or shape with damp hands) onto a greased cookie sheet (you can also use parchment paper or a silicone mat on the cookie sheet). Bake at 325 F for 20 minutes or until lightly browned.
Note: Makes around 40 macaroons. You should feel free to cut this recipe in half if you have less leftover egg whites than I did or want fewer cookies.
p.s. A&E's Intervention? Depressing. I'm making an effort to snack in moderation, people. I don't want anyone to have to call in Jeff VanVonderen. Though, for the record, he's my favorite intervention specialist.