Posts Tagged ‘shredded coconut’



Makes About 3½ dozen

3 large egg whites
½ teaspoon pure vanilla extract
¼ teaspoon cream of tartar
½ cup superfine sugar
One 14-ounce package sweetened shredded coconut

Preheat the oven to 325° F.
Line 2 cookie sheets with parchment paper.  Set aside.
Place the eggs whites in the bowl of a heavy duty electric mixer fitted with the paddle.  Beat on medium speed for about 2 minutes or until foamy.   Add the vanilla, and cream of tartar and continue to beat until soft peaks form.
With the motor running, slowly add the sugar and beat for about 3 minutes or until the sugar has dissolved and stiff peaks form.  Add the coconut and beat on low to just combine.  Do not over-beat or the coconut will begin to disintegrate.
Using a medium melon baller or small ice cream scoop, drop about 1 tablespoon of the dough onto the prepared cookie sheets, leaving about 1-inch between each cookie.  When all of the cookies have been formed, transfer to the preheated oven and bake, rotating the cookie sheets about halfway through the baking time, for about 25 minutes or until golden brown.
Remove from oven and let cool completely on the cookie sheets.
Serve or store, airtight, in single layers separated by waxed paper for up to 1 week.

NOTE:  If desired, you can dip one side of each macaroon into melted bittersweet chocolate and garnish with a toasted coconut chip.


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Whichever you choose, that is exactly what I produced the other evening.  The urge for something sweet came upon me as I was making dinner, so I quickly made a batch of brownies.  I thought I had some walnuts in the freezer, but when I looked I had every type of nut but… so I sprinkled the top with a few leftover chocolate chips I found in the fridge and some shredded coconut hidden in the freezer (I still prefer nuts, though).  Into the oven went the pan while I served dinner.  We were having such great conversation that I forgot all about my brownies until my nose picked up a strange scent —— oooh, burnt chocolate.  I made a quick retrieval and sent them upside-down to a rack to cool.  The edges were pretty crispy, but I sawed them off and savored the slightly smoky taste of the remainder.  Here’s the recipe; should you make it, please don’t let it burn.

1 cup sifted flour
½ cup sifted cocoa powder (I used Hershey’s new Special Dark Cocoa Powder)
1 teaspoon salt
1 cup unsalted butter, at room temperature
1 ¾ cups sugar
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
¾ cup toasted walnuts – if you have them
    Preheat the oven to 350ºF.

Lightly coat the interior of an 8-inch square baking pan with Baker’s Joy or other nonstick vegetable spray.  Set aside.
Combine the sifted flour, cocoa powder, and salt.  Set aside.
Cream the butter and sugar in the bowl of a standing electric mixer fitted with the paddle.  When light and fluffy, beat in the eggs, one at a time, followed by the vanilla.  Add the dry ingredients, a bit at a time, beating to blend.  Fold in the walnuts (or whatever you like to add to your brownies).
Scrape into the prepared pan and transfer to the preheated oven.  Bake for about 25 minutes or until a cake tester inserted into the center comes out clean.
Remove from the oven and set on a wire rack to cool for about 15 minutes.  Cut into squares while still warm, but leave in the pan until cool.  Unless you have burned them – in this case, upend them quickly to stop any further cooking.

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