I didn’t discover coconut macaroons until recently when I saw a post about them in a non-food blog I read. I am not too sure how me not knowing of them for so long happened but I am glad I finally found out about them as I like both meringues and coconut. A lot. A few weeks ago, I tried to make a batch from a recipe I found on the internet and my beautiful plans of cute coconut macaroons turned instead into puddles of coconut and very very runny meringues. Not quite what I was looking for and expecting. That is until I dug through my recipes (looking for something else – it always happens like that doesn’t it?) and came across this recipe which was on one of the cards Matt’s lovely Grandma gave me when we visited recently. So last weekend with all the super bowl bonanza, I decided to make these as I knew we wouldn’t be too hungry and in need of a light something sweet.
They turned out just perfect and I think you will enjoy them too. They are delicate and light and fluffy. It makes a firm enough meringue with a bit of a gooey interior that is laced all around with coconut. Our friend who was over-described them as fluffy coconut marshmallow and, while it is not marshmallow, it is a very good description. In my original search for coconut macaroons, I saw a few recipes that called for condensed milk which also sounds lovely but in a much sweeter and heavy version. Maybe one day when this is what I am looking I will try that and let you know, but for now, I am all over in love with these light ones. Since I am not a big Valentine’s day girl, I hadn’t planned this for Valentine’s day, but the timing of them is kind of great as they would make a nice treat and they could probably also be dipped in chocolate for another layer of goodness.
A few notes about this. I used raw sugar which gave them a nice golden color to the meringue but if you don’t have any, regular white sugar will work just fine. Also, you will need a double boiler, if you don’t have an official one like me, you can just use a bowl that fits over one of your pots works well too.
- 3 egg whites
- 1/2 cup sugar
- 2 cups shredded coconut
- 1/2 tsp vanilla
- pinch of salt
Pre-heat your oven at 300F and bring a pot of water to a boil (to be used as a double boiler). In a bowl that fits nicely on your pot, beat the egg whites until you have firm peaks. Add the sugar and beat until the peaks are firm again. Put the bowl in the pot of water (on in your double boiler) and cook the meringue for 5 minutes while constantly mixing it. Remove the bowl from the pot and add the coconut, vanilla, and pinch of salt and mix well. Drop the macaroons with a spoon on a baking pan lined with parchment paper. Bake for 20 minutes until the tops are golden.