I think I’ve separated more eggs this past week than I did since I started baking. It’s a race between the yolks and the whites, and I’m enjoying every second of it.
Trying to come up with different recipes to use up the leftovers is too exciting. For this recipe, egg whites are a step ahead.
My mom is a big fan of anything related to coconut, whether it is eating handfuls of coconut flakes, or those bounty bars. She can’t help herself. So this one’s made with her in mind.
First of all, do not get intimidated by the whole “macaroon” in the name. This is a baker friendly recipe. The little lumps of coconut gives these cookies kind of a rustic look, leaving the delicate nature of the normal macaroons to the perfectionists.
12 Days of baking:
Day 1: Red Velvet Chocolate Chip Cookies
Day 2: Red Velvet Brownie Bars
Day 3: Melt-in-your-mouth Snowball Cookies
Day 4: Easy Chocolate Truffles
Day 5: Hot Cocoa Mix.
Day 6: Chocolate Espresso Pot-de-Creme
Day 7: Chocolate Hazelnut Kisses
Day 8: Chocolate Thumbprint Cookies
Day 9: CinnamonBiscuits
Yields: 20 Macaroons.
•2 egg whites
•pinch of salt
•150 g sugar
•150 g unsweetened shredded coconut
•1 tsp finely grated orange zest
1- Preheat the oven to 140 degrees Celsius (280 F). Line two baking sheets with baking parchment.
2- Beat the egg whites and salt until stiff peaks form. Add half of the sugar and continue beating until the egg whites become shiny.
3- Add the remaining sugar, the coconut and orange zest, stir carefully.
4- Use a tablespoon to form small heaps on the baking sheet, spreading them well apart.
5- Bake for about 25 minutes, then switch off the oven and leave the door ajar, letting the macaroons dry for another 30 minutes.
6- Take out and let the macaroons cool completely.
7-To decorate, melt chocolate in a double boiler and drizzle over them. Store in an airtight container – they will keep for at least three weeks.
Bon Appetit 🙂