Lately, I’ve been on quite a baking kick and quite frankly, you begin to collect egg whites when all your recipes call for yolks!! There’s a few things you could make, french macarons, angel food cake, and in this case coconut macaroons! 🙂
I mean who doesn’t have shredded coconut just hanging out in their supply? Well I most certainly do. There are a few staples I like to keep in my kitchen stock along with the basic flour, sugar, butter and spices. I always have good quality bittersweet chocolate and cocoa powder, nuts-usually walnuts, almonds and/or pecans, shredded coconut and a good supply of powdered sugar on hand.
Being prepared is really half the battle for creating in your kitchen. If you make sure to keep a good stock of baking staples, you are more likely to whip something up! I tend to get into spur of the moment baking urges and having an assortment of supplies on hand makes it easy to satisfy that creativity!
So, I know I took a bit of a tangent so back to these golden, coconut goodies!
It honestly was the MOST simple way to go about using egg whites in a different manner. All you need is egg whites, sugar, and shredded coconut with either vanilla or almond extract. You mix it all up, and place dollops on a cookie sheet and bake! Okay so maybe you need to whip the egg whites a bit first..BUT then you throw everything else in there and mix it up!
So so SO simple! And you end up with these golden coconut clusters that have the perfect nutty sweetness!!
TOOLS & GADGETS
- Mixing bowls
- Measuring cups
- Stand or hand mixer
- Cookie sheets
- Parchment paper or silicon mat
- Cookie scoop or two spoons work just fine
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine salt
- 4 large egg whites
- 1/2 cup sugar
- 3 cups shredded coconut
PREHEAT THE OVEN TO 350 DEGREES F.
In a mixing bowl, add the extracts, salt, sugar and eggs. Whip until egg whites become frothy.
Add the shredded coconut and fold in until well incorporated.
Using a cookie scoop or a small spoon, scoop some mix and roll into a ball and place on cookie sheet. I just used the cookie scoop and plopped them onto the cookie sheet. Make sure you have parchment paper or a silicone mat on your cookie sheet to help remove the macaroons when done.
Bake macaroons until golden, about 15-20 minutes.
See, pretty simple? And look at this end result..