December 13, 2013

Magic Macaroons

Macaroons are magic - they are easy, gluten-free, and universally beloved (except by coconut haters). So, without further ado, on to to the macaroons. This recipe is courtesy of Danny Macaroons.

This is the plain old regular macaroon version but I see salty caramel and spiced pumpkin in our future. And the recipe couldn't be simpler. Pop your oven on to 350 and start gathering your ingredients. Arrange the said ingredients in an artful way - 14 ounce standard issue back of sweetened shredded coconut (make sure it is sweetened!), 14 ounce can of sweet condensed milk, 2 egg whites and a pinch of salt. A dash of boozy vanilla doesn't hurt either.

making macaroons - gluten-free!
This was a double batch.
Add salt to egg whites and whip them. There are different schools of thought on whether it is better to use cold or room temperature egg whites. Mine were cold and whipped well. Oh here is a tip, use a mixer, don't be a hero with a hand whisk.

See? Upside down! I took a chance and flipped the bowl over to test if my egg white whipping skills were up to snuff. They are!
This is the sticky part - mix shredded coconut with condensed milk and then fold in the whipped egg whites.

Egg whites are folded into coconut & condensed milk mixture.
Scoop spoonfulls of the mixture onto cookie sheets lined with parchment and in the oven they go for 25 or so minutes (I kept mine a little longer to get them golden).


Danny Macaroons just came out with a book "The Macaroon Bible" - mad props! This is going on the holiday gifts short list. But then again, I might keep it for myself!

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