CoCoNut Macaroons… Yes, Please!

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This is the story of a delectable Gluten- Free sweet creation, which can be found in pastry shops all over the globe, since most of the world’s people have adopted this sweet temptation into their traditions.

We can trace them back most notably to the Italian and Scottish macaroon, where the principle ingredients are: egg whites, sugar and coconut. These heavenly bites can be sought out anywhere from a delicate patisserie in the streets of Paris, where the macaroon can be referred to as ‘congolais,’ to thousands of miles away at a Jewish Delicatessen in the smoky streets of New York City, with its tip dipped in dark chocolate.

People have grown to be humbled by the simplicity of this puff- like, flourless miniature divinity in more ways than one; they certainly have in my house. So I wanted to share with you, my own version of the delight.

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CoCoNut Macaroons: 

In a mixing bowl, vigorously whisk ingredients (listed bellow),

        until the mixture reaches the consistency of a foamy gloss & sugar has dissolved:

3 Large Egg Whites

½ Cup of Sugar

½ Tsp. Pure Vanilla Extract

 ¼ Tsp. Kosher Salt

Heat your oven to 325º

Gently Fold in:

1 – 14 OZ. Package Sweetened Shredded Coconut

Allow Mixture to rest for 20 Minutes

Grease two baking sheets

Use a small ice cream scoop to drop dollops of batter (about 2 Tbsp. each) onto the baking sheets

Top your mound with a small Moschino Cherry

Bake 20 – 25 Minutes

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