Coconut Macaroons

For a fun, easy dessert I decided to make macaroons.  Macaroons are chewy cookies made from coconut.  With a recipe from Food Network, I set out to make the perfect macaroons.  I made two different kinds: raspberry thumbprints and ice cream sandwiches.  The raspberry ones tasted yummy, but were a bit flimsy and fell apart.  I covered half of the macaroons for the ice cream sandwiches with chocolate.  This helped them stick together and was a yummy twist.  You can find the recipe for basic macaroons here.

 

Raspberry Thumbprint Macaroons

  • 3 large egg whitesIMG_20160512_101047
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 14 oz. package sweetened shredded coconut
  • about 8 tsp. raspberry jam, can add more or less depending on preference

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.  Whisk the egg whites, sugar, salt, and vanilla in a large bowl until combined; fold in the coconut.  Scoop heaping tablespoons of the coconut mixture about 1 inch apart onto the baking sheet.  Bake for 10 minutes.  Make an indentation in each cookie using the back of a teaspoon; fill each with about 1/4 tsp. raspberry jam, then continue baking until golden brown around the edges, 10 to 15 more minutes.  Let cool 10 minutes on te baking sheet, then transfer to a rack to cool completely.  Makes about 30 cookies.

Macaroon Ice Cream Sandwiches

  • 3 large egg whitesIMG_20160511_211743491
  • 1/2 cup sugar
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 14 oz. package sweetened shredded coconut
  • vanilla ice cream
  • chocolate (if desired)

IMG_20160511_211659301Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.  Whisk the egg whites, sugar, salt, and vanilla in a large bowl until combined; fold in the coconut.  Scoop heaping tablespoons of the coconut mixture about 1 inch apart onto the baking sheet.  Flatten the mixture into 2-inch disks before baking.  Bake until golden brown around the edges, 20 to 25 minutes.  Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.  If you would like to coat your macaroons in chocolate, melt some chocolate chips or chocolate melting wafers in a bowl.  You can use a double boiler or just use the microwave.  Once the chocolate has hardened, take a macaroons and gently scoop ice cream onto the bottom.  Place another macaroon on top and freeze until set, at least 15 minutes.