This recipe is from "Gluten-Free Baking with the Culinary Institute of America" ... I have adjusted the baking time a little. These little macaroons are perfect if you're craving a Bounty bar! They are delicious, but best eaten the day you make them, as they dry out quite quickly. This should not be a problem because they are awesome!!
6 egg whites
2 cups granulated sugar
5 3/4 cups + 1 tbsp Dried Coconut (I use unsweetened)
2 tsp Vanilla Extract
Preheat oven to 350F.
Combine egg whites & sugar in a metal mixing bowl (one that will fit over a pot of simmering water, or use double boiler)
Heat the mixture over a pot of barely simmering water, stirring constantly, until mixture reaches 120F on a candy thermometer. Make sure the sugar is dissolved, then remove bowl from heat.
Add coconut & vanilla and blend well.
Line a cookie sheet with parchment paper. Scoop up cookie dough firmly with a tablespoon - use another spoon to form into a ball and place on prepared cookie sheet.
Bake for 8-10 minutes, or until bottom edges are golden brown. Do not overbake! Centers should be moist.
Cool for 5 minutes on the cookie sheet, then remove to wire rack to cool completely.
Optional: Melt chocolate & dip bottoms of cookies - place on clean piece of parchment paper & set aside until chocolate is firm.
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