Tuesday, January 31, 2012

Classic Coconut Macaroons

So here's the scoop. I ate an amazing coconut macaroon last week when I went to The Crusty Bun. Now I can't stop thinking about it!
Long story short, this weekend I tried out a new recipe! Did it come out like the macaroon I had at the bakery? No. Did it taste really good? Absolutely! : )
I found the recipe at Joy of Baking and decided to make a half batch, just in case the recipe wasn't what I was looking for. If you go to the website by clicking the link below, there is an instructional video on how to make these macaroons.

Classic Coconut Macaroons [source]
-2 egg whites (at room temperature)
-1/2 cup of white sugar
-1/8 tsp of salt
-1/2 tsp of vanilla extract
-1/4 cup sifted cake flour
-1+1/2 cups sweetened shredded coconut.

Put the egg whites and white sugar into a heat proof bowl and place it on top of a pot of steaming water. Use a whisk to stir the two together over the heat until the eggs and sugar turn white and are warm to the touch. Take off the heat and stir in the vanilla and salt. Then sift in the cake flour and stir again. Finally, add you coconut and stir it into the mixture, then cover the bowl and let it chill in the refrigerator for at least 2 hours, or for up to 24 hours.
After 2 hours, or when the batter is firm, scoop the mixture onto a parchment lined cookie sheet 1 inch apart. Bake in the oven for 15-20 minutes at 325 degrees. When they are done, let them cool on a cooling rack for ten minutes before eating them.

The ingredients. 
Here is the egg whites and sugar. It will only take a minute or two for the mixture to turn white and become warm to the touch (don't be afraid to touch the mixture with your finger). Then take the bowl off the heat and begin to add your other ingredients.
After the batter has chilled and become firm, scoop the batter onto a cookie sheet and bake them for 15-20 minutes at 325 degrees.
The bottoms should be a nice golden brown.
For some reason, my macaroons flattened out a lot in the oven, but this still tasted really good. they had a crunchy outside similar to meringue because of the egg whites, and a soft and chewy inside because of the cake flour.
Well, I'm still on the lookout for the perfect coconut macaroon. If you have any suggestions or have seen any recipes, please let me know and I will give it a try.
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  1. These look so good! I must try them sometime! Nomnomnomnom!


  2. Those look yum! i must try them sometime :) So little ingredients = choice!