Lately I have been obsessed with a cute little patisserie on Old Main Street
in Bellevue, called Belle Pastry. When I go there it is just to
get one of their coconut macaroons. I didn’t know I liked coconut until I tried
one of these! So I thought I would make my own... and since I was making such
an adorable little item I thought I would dress it up with a pretty display of
pink and glitter. The recipe for these amazing things is below... enjoy!
Ingredients
- 3 large egg whites
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 14-ounce package sweetened shredded coconut (about 5 cups)
Directions
- Heat oven to 325° F. Line 2 baking sheets with parchment.
- Vigorously whisk together the egg whites, sugar, vanilla, and salt in a medium bowl until glossy, foamy, and the sugar is mostly almost dissolved. Fold in the coconut, stirring until evenly combined.
- Using a small ice cream scoop, drop the batter in mounds (about 2 tablespoons each) 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until golden brown, 20 to 25 minutes; let cool completely. The macaroons will keep for up to 5 days at room temperature in an airtight container.
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