Tuesday, June 12

Ina's Coconut Macaroons


These macaroons have been placed in one
of my reproduction lemon colored pottery bowls.
I love this pottery collection for summer.
It's the middle of the week and I am in need of a slight pick me up. Seeing as how I don't drink or do drugs......I guess I could take a vitamin.....but what I really want is something sweet to eat. There you have it, I do love to cook and of course eat. I am NOT a huge sweet eater, I do love my kosher salt, but on occasion I do crave a bit of sugar. Mr.P LOVES Little Debbie snacks, sorry lil' D no offense but I do NOT enjoy your snacks. If I am in the mood for 'sweets' I usually have to whip it up myself. So what will it be? I think light and airy Coconut Macaroons just might be the ticket.

I have used Ina's Macaroon recipe for YEARS. It is by far the easiest, lightest and yummiest Coconut Macaroon recipe I have ever baked or eaten. If you are a lover of coconut and need a slight middle of the week pick me up as well give 'em a try. You'll be glad you did, they can be addictive. Wonder if that is my 'drug' of choice? Don't answer that!

I use a 1 and 3/4 inch ice cream scoop to measure out this macaroon dough. If by chance you are counting WW points, these Coconut Macaroons are 2 points each if using this small scoop. They make a good size macaroon. Not too shabby for a 'middle of the week' pick me up treat.

COCONUT MACAROONS


Ingredients

    14 ounces sweetened shredded coconut
    14 ounces sweetened condensed milk
    1 teaspoon pure vanilla extract
    2 extra-large egg whites, at room temperature
    1/4 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees F.


Combine the coconut, condensed milk, and vanilla in a large bowl.
Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.


Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or two teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.
These macaroons are wonderful in this simple state but if you want to take them up a notch you can dip the bottom, top or one half in a really good quality chocolate......Now THAT'S SINFUL! LOOK OUT!
No longer 2 points.......
Be sure to put these on a parchment lined baking sheet in the freezer to set the chocolate. They are delicious and a huge hit for dessert.

ENJOY!!

2 comments:

  1. Well, look at you, girl. I didn't know you did all of this. Way-ta-go! I love macaroons. I see you are in Dallas. Jeff's brother lives in The Colonies outside of Ft.Worth so we stay there when we are touring parts of Texas. We'll have to meet for coffee next time we are on furlough.

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  2. This is my creative outlet. Would love to meet you! I will have to bring Elizabeth as well!

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