Coconut Macaroons

by burntttoast

coconut macaroons

…And merry December to you too.

My expectations of a cold winter have been fulfilled (woo!), it has snowed once and rained a few more other times. Switzerland, it’s good to be back.

 

It’s biscuit season over here, and enthusiastic about European tradition as I am, I’m surprised it’s taken me this long to tell you guys about my first batch of goodies. They’re quite wonderful, if I say so myself. They’re nothing typically traditional, but still familiar enough and a bunch of fun to shape. The trick to getting moist, sticky-centred, yet toasty crunchy crusted macaroons is to give them a pre-treatment in a large frypan, giving them plenty of rest time before finishing them off in the oven.

coconut macaroon 2

Coconut Macaroon Pyramids

from the wonderful David Leibovitz

Makes 30-35

 

4 large egg whites

1¼ cups / 275g sugar

¼ teaspoon salt

1 tablespoon honey

2½ cups / 230g desiccated coconut

¼ cup / 40g flour

½ teaspoon vanilla essence

 

In a large frypan, mix together the egg whites, sugar, salt, honey, coconut and flour.

Over low heat, stir the mixture constantly, making sure you scrape the bottom to prevent it from scorching.

When the mixture becomes hot, stir it for 2-3 more minutes, then remove it from the heat and add the vanilla essence. Transfer it to a bowl and cool it to room temperature – it will be a lot easier to handle then.

If you’re not in a hurry, or completely forgot you had something important on, you can cover the macaroon dough and keep it in the fridge for up to a week.

However, if you are ready, preheat your oven to 180°C and line a baking tray with baking paper.

Form 1 Tbsp mounds of the mixture into triangular pyramids. To help get each side nice and flat, flatten it gently on an even surface. If your hands get to sticky, give them a rinse under some cold water Space them evenly on the baking sheet. Bake for 16-18 minutes, until deep golden brown. Cool completely.

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