vanilla extract

Dissing Dainty Macarons with Coconut Almond Macaroons

01 Apr 2010
coconut almond macaroons

So I get up today and I open the Los Angeles Times and let forth a sigh.

I always sigh when I read the LA Times because it makes me so sad to see what a pathetic rag it has become. Once among the nations great reads this newspaper has degenerated so far and so fast (much further and much faster than other papers suffering through the same fate) that the front page of today’s paper had an ad for Cadillac ($0 due at signing, 0% GMAC financing).

Anyway, I digress.

Despite the state of the LA Times I still enjoy the Food Section. Russ Parsons, Amy Scattergood, Noelle Carter, and Ms. S. Irene (among others) are running hard enough and fast enough in place to keep that section readable.

Take today. There was a nice article written by Dorie Greenspan (a respected author and high class foodie) about that ubiquitous cookie trend of the moment Macarons. According to Dorie these colorful little treats are “all the rage in Paris”. Well, I don’t know about Paris, but Macarons have exploded across the blogosphere in the past few months to the point that if I never see a Macaron again it will be too soon!

Sippity Sup Continues »
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Coconut Almond Macaroons

macaroons
By jgreghenry Published March 31, 2010
Prep time: 30
Yield:1 (Servings)

Ingredients:

  • 3 T almond paste
  • 1 t vanilla extract
  • 4 large egg whites, divided
  • 1.33333 c powdered sugar
  • 1.25 t baking powder
  • 0.25 t salt
  • 3.5 c flaked sweetened coconut
  • 0.5 c granulated sugar
  • 0.25 c blanched slivered almonds (optional)

Directions

Preheat oven to 350°. Combine almond paste, 1 teaspoon vanilla, and 2 egg whites in a large bowl; beat with a mixer until well blended. Combine powdered sugar, baking powder, and salt. Add powdered sugar mixture to almond paste mixture, beating until blended. Stir in coconut. Place remaining 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold egg white mixture into coconut mixture. Scoop the mixture into a pastry bag fitted with a large star tip. Pipe the mixture into 2 tablespoon dollops about 2 inches apart onto a baking sheet lined with parchment paper. Then slightly flatten each one to get a rounded shape. Try to keep the pointed edges intact as these get brown and crunchy. Bake at 350° for 20 minutes or until firm. Cool in pan 2 to 3 minutes on a wire rack. Remove cookies from pan, garnish with optional almonds, and cool completely on wire rack.

Notes:

Makes 32 Macaroons

Source: Adapted from Cooking Light Magazine