My Cart (0)
Log In
COCONUT MACAROONS
Preheat oven to 350. Place oven rack in the center of the oven. In a large bowl combine the coconut, egg whites, sugar, salt and pastry cream. Stir with a wooden spoon until combined. Using a 1/4 cup measure or cookie scoop, scoop dough into mounds on a prepared baking sheet (parchment or silpats). Bake for 25-35 minutes or until macaroons are golden brown. Let cool for 20 minutes.
Pastry Cream:
- 1/2 cup milk
- 1/4 cup sugar
- 2 Tbsp cake flour
- pinch salt
- 2 egg yolks
- 1/2 tsp vanilla extract
Macaroons:
- 2 14oz bags sweetened shredded coconut
- 6 egg whites
- 1 cup sugar
- pinch salt
Bring the milk to a simmer in a small sauce pan. In a bowl combine the sugar, flour and salt. In another bowl mix the egg yolks until smooth and blended. Slowly mix in the flour sugar mixture, it will be thick and pasty. Remove the milk from the heat and add it a tiny bit at a time to the egg mixture, whisking constantly to fully incorporate the milk before adding more. Repeat this process, adding small additions of milk until it is all incorporated. Return the contents to the sauce pan and return it to the heat. Stir constantly and vigorously for about 1 minute or until the mixture comes to a boil. It should get very thick and viscous. Remove from heat and stir in vanilla. Let this mixture cool completely before moving on to the macaroons.
Preheat oven to 350. Place oven rack in the center of the oven. In a large bowl combine the coconut, egg whites, sugar, salt and pastry cream. Stir with a wooden spoon until combined. Using a 1/4 cup measure or cookie scoop, scoop dough into mounds on a prepared baking sheet (parchment or silpats). Bake for 25-35 minutes or until macaroons are golden brown. Let cool for 20 minutes.
