Scroll the article for the recipe. I have made this many times and it is wonderful for the Holidays.http://www.privateclubs.com/Archives/1999-sept-oct/food_chefalbert.htm
Terrific Recipe for Coconut Macaroon Cookies
- Thread starter gayr
- Start date
Gay, do they look like this when done (see pic) or do they flatten out?
http://candiedquince.ca/wp-content/Coconutmacaroons12.JPG
http://candiedquince.ca/wp-content/Coconutmacaroons12.JPG
cynupstateny
Well-known member
Cheess: I just made some that look exactly like your photo but they're bigger.
I dipped the bottoms in bittersweet chocolate for our bake sale. Recipe is from the Big Fat Cookie Book. Let me know if you want it.
I dipped the bottoms in bittersweet chocolate for our bake sale. Recipe is from the Big Fat Cookie Book. Let me know if you want it.
cynupstateny
Well-known member
Sorry- Cheezz
colleenmomof2
Well-known member
This recipe is similar to the America Test Kitchen's
triple coconut macaroons dipped in chocolate that I have on my cookboard to make. I like the pyramidial shape of ATC's - the great recipe I've made many times in the past is simply coconut, sweetened condensed milk and almond extract, and they end up looking like the picture cheez posted.
Triple-Coconut Macaroons
From: Inside America’s Test Kitchen, previously published in Cook’s Illustrated magazine
Makes: about 4 dozen cookies (usually much fewer for me–maybe 2-3 dozen)
Ingredients:
1 c. cream of coconut
2 T. light corn syrup
4 large egg whites
2 t. vanilla
1/2 t. salt
3 c. (8oz) unsweetened, shredded, dried coconut
3 c (8oz) sweetened flaked or shredded coconut
good semi-sweet chocolate, for dipping
1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease.
2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.
3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks.
4) Cool cookies until slightly set, remove to wire rack.
5) Dip bottoms in chocolate; refrigerate until set.
http://seattlesarah.wordpress.com/2007/03/08/coconut-macaroons/
triple coconut macaroons dipped in chocolate that I have on my cookboard to make. I like the pyramidial shape of ATC's - the great recipe I've made many times in the past is simply coconut, sweetened condensed milk and almond extract, and they end up looking like the picture cheez posted.
Triple-Coconut Macaroons
From: Inside America’s Test Kitchen, previously published in Cook’s Illustrated magazine
Makes: about 4 dozen cookies (usually much fewer for me–maybe 2-3 dozen)
Ingredients:
1 c. cream of coconut
2 T. light corn syrup
4 large egg whites
2 t. vanilla
1/2 t. salt
3 c. (8oz) unsweetened, shredded, dried coconut
3 c (8oz) sweetened flaked or shredded coconut
good semi-sweet chocolate, for dipping
1) Adjust oven racks to upper-middle and lower-middle and preheat oven to 375 F. Line two baking sheets with parchment and lightly grease.
2) Whisk together cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in small bowl; toss together, breaking up clumps. Pour liquid into coconut and mix with a rubber spatula until coated. Chill for 15 minutes.
3) Drop heaping tablespoons of batter onto parchment (or shape them into pyramids with your fingers). Bake until light golden brown, about 15 minutes, rotating racks.
4) Cool cookies until slightly set, remove to wire rack.
5) Dip bottoms in chocolate; refrigerate until set.
http://seattlesarah.wordpress.com/2007/03/08/coconut-macaroons/
cynupstateny
Well-known member
Yup! I use coconut extract in place of half of the vanilla.