August 23, 2010
Posted by Temma
Back in the beginning of July, Jon and I went to visit some of his family for a few days. I ended up being too busy to find the time to bake anything to bring with us, so in a panic I ran to a nearby deli* known for having outrageously large cookies and cakes, not to mention tasty sandwiches. I didn't know if their baked goods were, well, any good, but in my pastry frenzy I bought a half dozen or so giant cookies and then threw in a couple of mountainous coconut macaroons for good measure.
Were they any good? Well, let's just say I wished I had bought twice as many of everything. I've been wanting to devour macaroons ever since, and the pre-packaged ones from Whole Foods just wouldn't cut it.
Recipe box to the rescue! It just so happens that my gram made excellent macaroons, so I used a BBQ that Jon and I were going to as an excuse to make a batch of them. I'm not exaggerating when I say that they were the first thing to disappear from the food table. It looks like I'm going to have to make another batch of them for just Jon and I!
*"Famous 4th Street Delicatessen," definitely my favorite deli in Philadelphia.
4 eggs (whites only)
1 Cup Confectioner's Sugar
1/2 Cup Flour
2 Cups Shredded Coconut
1 TSP vanilla extract
Heat oven to 325.
Beat egg whites till stiff.
Beat in vanilla extract.
Gradually add confectioner's sugar, continuing to beat until the mixture is thick and glossy.
Fold in the flour and coconut.
Drop by teaspoon full on to a greased and floured baking sheet (I just used parchment paper).
Bake for 15 minutes, until lightly golden.
After the macaroons cooled on their sheet for a bit, I decided that it was time to dip them in chocolate! Sure, you don't have to chocolate coat them, but why wouldn't you? I used the same technique for tempering the chocolate as I did for the peanut butter cookies, outlined over at Cooking for Engineers.
Let them harden for an hour or so on some parchment paper, and they're ready to go!
Labels: Dessert ·