So, this post was supposed to be sent in for the Tasty Tools scoop event run by Joelen. Only I missed the deadline and...the round-up is already posted. Oops.
But these still look good! And here is the best part: Coconut Macaroons - only 5 ingredients! That seems to be a theme around here lately.
The recipe is from Ina Garten and since it was my first time making this macaroon recipe - I stuck to it pretty closely. They came out great and made for a perfect quick dessert. Click here for the recipe.
Tips:
1. Be sure to really mound each cookie - my first batch spread an awful lot because I was a bit lazy and didn't really mound the coconut. Make them almost ball-like because they will spread a bit on the bottom during cooking.
2. When you make the first batch, find the balance between the color of the bottom of the cookie and the doneness of the inside. I found that the bottoms browned fairly quickly, before the inside was fully cooked. I adjusted my oven rack and they came out a bit better. Tip #1 also helps with browning. You'll figure it out with the first batch.
3. You can make them a bit smaller than the recipe calls for - I found the giant ones to look really good but maybe a bit too big. I mean, its all coconut all the time - you don't want to choke on it!
4. These cookies get softer after being stored overnight. They were still good, but better texture the day that they were made.
5. Experiment! Next time, I'm dipping mine in dark chocolate. I think some nuts mixed in or stuck to the chocolate would be delicious too.
The recipe is from Ina Garten and since it was my first time making this macaroon recipe - I stuck to it pretty closely. They came out great and made for a perfect quick dessert. Click here for the recipe.Tips:
1. Be sure to really mound each cookie - my first batch spread an awful lot because I was a bit lazy and didn't really mound the coconut. Make them almost ball-like because they will spread a bit on the bottom during cooking.
2. When you make the first batch, find the balance between the color of the bottom of the cookie and the doneness of the inside. I found that the bottoms browned fairly quickly, before the inside was fully cooked. I adjusted my oven rack and they came out a bit better. Tip #1 also helps with browning. You'll figure it out with the first batch.
3. You can make them a bit smaller than the recipe calls for - I found the giant ones to look really good but maybe a bit too big. I mean, its all coconut all the time - you don't want to choke on it!
4. These cookies get softer after being stored overnight. They were still good, but better texture the day that they were made.
5. Experiment! Next time, I'm dipping mine in dark chocolate. I think some nuts mixed in or stuck to the chocolate would be delicious too.
1 comment:
Yummy! I LOOOOVE macaroons!
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