December 28, 2010
I made Ina Garten’s coconut macaroons as part of my Christmas baking, and like many of the people who commented on Food Network’s recipe, I had the same problem of the macaroons running all over the place once in the oven. The first batch came out as flat as pancakes, though the second batch was a little better…I think it’s because I put the remaining batter in the fridge while waiting for the first batch to bake. I whipped the eggs right, and folded them in right, so I think the things I would do differently next time would be to add at least another cup, if not two, of coconut and refrigerate the batter before baking.
Besides for the appearance, these were okay. Soft, sticky, sweet – everything a macaroon should be! I dipped the bottom of each macaroon in a chocolate glaze, as I think chocolate really goes well with the coconut.
14 ounces sweetened shredded coconut (I would suggest using a lot more coconut)
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
1. Preheat the oven to 325 degrees F.
2. 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.
(3. My suggestion is to refrigerate the mixture at this point for at least half an hour)
4. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool.
5. Dip bottoms of each cookie in a chocolate glaze (I used about one cup of dark chocolate, melted with a few tablespoons of heavy cream. Let glaze cool om cookie. Serve.