Macaroon or Macaron
Tomato, tomato but a macaroon is not the same as macaron
Ok, here we go, when you look at them you know they aren't the same but when you say the same one little syllable changes the whole meaning. A French macaron is very different from an American Coconut Macaroon. The latter is a tender sweet little snowball of a cookie made with coconut flakes, egg whites and sweetened condensed milk if you you're in a pinch.
“A balanced diet is a cookie in each hand. Better yet a macaroon and a macaron in each hand.”
If you have some time and you want a really decadent coconut treat then you will want to try this recipe for deluxe coconut macaroons prepared using a double boiler and a thermometer I learned in culinary school.
Deluxe Coconut Macaroons
3 1/2 cup Shredded unsweetened coconut (like Baker's)
1 cup Granulated sugar
1 tbs Cornstarch
5 ech Eggs whites
1/4 tsp Almond Extract
Preheat oven to 350 F. Line sheet pan with parchment paper or silicone mat.
Combine coconut, sugar and cornstarch in a medium bowl and toss to mix.
Combine the egg whites and almond extract in a double boiler. Add coconut and cook, stirring for about 20 min or until internal temperature reaches 148 F on a cooking thermometer. Remove from heat and all to cool for about 5 min. Using a small ice cream scooper dip out 24 equally portion sized cookies and place on prepared sheet pan. Bake for 18 - 20 min until light golden brown then allow to cool on a wire rack.
Once cookies are cooled you can choose to dip them in dark chocolate for an extra layer of decadence and flavor.
