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By
Chef Diane
I
love coconut. I love it in cake, pies,
cookies and candy. Almond Joys are one
of my favorites. The creamy coconut
center with the chocolate on top is really close to heaven! Then I discovered the Macaroon. It is a cookie that tastes like a little
cake. It is moist and crunchy and filled
with coconut. What could be better?
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Macaroons
were believed to have been first made in an Italian monastery in 1792. One interesting fact about macaroons is that
they contain no flour! These cookies are popular among Jewish families
especially during Passover when they cannot cook with flour. Macaroon cookies were brought to France by
Italian monks and nuns. Two Benedictine nuns, Sister Marguerite and Sister
Marie-Elisabeth, baked and sold the cookies in order to pay for their housing.
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Today
is National Macaroon Day. Below is a
recipe from thefoodnetwork.com by Alton Brown for his Macaroons. If you can't find any locally, try making
some of your own. If you are as big a fan
of coconut as I am, you will love these wonderful cookies.
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Toasty Coconut Macaroons
Ingredients
- 4 large egg whites
- Pinch salt
- 1/2 cup sugar
- 1 (8-ounce) package sweetened shredded coconut, lightly toasted
Directions
Preheat
oven to 350 degrees F. In a mixer fitted with a whip attachment. whip egg
whites and salt until they become white and begin to stiffen. Add sugar in 3
parts. Continue to whip until the egg whites are very stiff. Using a rubber
spatula fold in toasted coconut.
On
parchment lined cookie sheets, drop a teaspoon of the mixture leaving 1 to 2
inches around each cookie. Place into the oven and bake for 15 to 20 minutes.
The outside should be golden brown but the insides should still be moist.
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