party favorite. I wasn't a coconut lover until my French sister-in-law, Morgane, made coconut macaroons and I fell in love with these bite-size cookies. These coconut macaroons have a chewy, sweet center and a golden crust that makes these nearly impossible to stop eating. They take less than 30 minutes to make and will please any crowd. Morgane not only introduced me to coconut macaroons but also taught me pretty much everything I know about my camera and I know these macaroons and this picture live up to her standards! I am visiting her and my older brother in California in a few weeks and can't wait to get a few camera schooling sessions in because I swear you can never know enough about your camera. I hope I can capture food as well as she can capture people one day, check out her photography website.
Coconut Macaroons (Rochers au Coco)
makes 22 macaroons
4 egg whites
3 c. sweetened, shredded coconut
2/3 c. sugar
1 tsp vanilla
Preheat the oven to 350°F.
Stir together egg whites, coconut, sugar and vanilla in a heat-proof bowl and using the double boiler method, set the bowl over a pan filled with 2 inches of simmering water. Heat mixture until it has thickened, about 7-9 minutes and immediately spoon 2 inch scoops onto a baking sheet lined with parchment paper. You will know the mixture has thickened enough if the scoop can hold its shape without liquid puddling around the bottom. Bake cookies for 15-20 minutes or until golden brown. Cool cookies on the baking sheet, this gives the bottom of the cookies a perfect crunch (this is the best part).