Macaroons are sweet foods made either with coconut and egg white or with a coarse almond paste formed into a dense cookie or confection.Macaroon cookie biscuits often use egg whites (usually whipped to stiff peaks), with ground or powdered nuts, most commonly coconut but sometimes almond. Almost all recipes call for sugar, which caramelizes and provides body and a smooth, moist texture to the macaroon.A coconut macaroon is a type of macaroon most commonly found in the united states, although invented in Scotland.It is a conventional macaroon with a distinct coconut flavor and containing shredded dried coconut.I found this recipe on net and found it interesting, so googled and got more info and decided to try it soon. Last week had tried them and they were realy tasty.They were contrast of a crispy exterior to a soft and chewy interior.
INGREDIENTS:
2 n 1/2 cup freshly grated coconut
1/4 cup maida
3/4 cup castor sugar
2 egg whites
1 tea spoon vanilla essence
1/4 tea spoon salt
METHOD:
Sun dry the grated coconut for 2 days or if sundrying is not possible, microwave it on 100% power for 3-4 mins till it dries with stirring in between for 2-3 times.
Take the egg whites in a stainless steel bowl, and place it over a saucepan of simmering water.Add sugar and salt and whisk together. When this mixture is warm to the touch, and nice and creamy, remove from heat.Be carefull so that the egg white do not get cooked.
Stir in the vanilla extract, flour, and coconut. Cover and refrigerate for about two hours, or until firm. Add more coconut if required, to adjust its thickness, it shoud be firm not watery. All the coconut must be coated well with the sugar and egg mixture.
After refrigeration when this mixture become firm enough, grease a baking dish.Place each table spoon of this mixture on the greased baking tray ,spacing several inches apart.No need to give shape. Heap of one table spoon mixture is enough to give the traditonal macaroon shape.
Preheat the oven at 180 degrees for 10 mins.Bake this macroons at 180 degrees for 15-20 mins or until they become light brown.Place on wire rack to cool.
After cooling store in a air-tight container.This cookies remain good for more days if refrigerated. Infact they taste more good after 1 or 2 days when all the flavours are infused.
NOTE: For a different taste the bases of this macoorns can be dipped in melted dark chocolate and refrigerated.
Preparation Time: 25 mins
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