Macaroon cookie recipe martha stewart

Macaroon cookie recipe martha stewart

Ingredients

  • cup sugar
  • 2 cups shredded unsweetened coconut
  • three or four large egg-whites
  • 1 teaspoon pure vanilla flavoring
  • Pinch of salt

Directions

  1. Preheat oven to 325°. Line a baking sheet with parchment paper.
  2. Inside a large bowl, combine sugar, coconut, 3 egg-whites, vanilla, and salt. Making use of your hands, mix well, completely mixing ingredients. The extra egg white-colored might be added, just a little at any given time, when the mixture is dry and doesn’t hold together.
  3. Make use of a small frozen treats scoop or two tablespoons to create mounds put on prepared baking sheet, spacing about 1 " apart. Pinch to produce a pyramid shape, dampening both hands with water, if required.
  4. Bake until golden brown, rotating midway through, 16 to 17 minutes. Let awesome on the wire rack. Cookies could be kept in an airtight container at 70 degrees as much as three days.

Tips/Techniques

Chocolate Chunk Macaroons: Stick to the recipe for Coconut Macaroons, adding cup coarsely chopped semisweet chocolate to another ingredients. Bake, rotating sheets midway through, until golden brown, 15-20 minutes.

Chocolate Macaroons: Place 4 ounces finely semisweet chocolate chopped inside a heatproof bowl or the top of the a dual boiler set on the pan of simmering water. Stir until chocolate has melted put aside to awesome. Follow instructions for Coconut Macaroons, growing coconut to two 2/3 cups and mixing all ingredients with cooled chocolate and cup sifted unsweetened cacao powder. The baking time ought to be comparable you will be aware the cookies are carried out when they're just firm to touch but nonetheless soft in the centre.

Cook’s note: you may also use sweetened shredded coconut as lengthy while you lessen the sugar within the recipe from cup to at least one tablespoon.

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