I happened to marry into a family of amazing cooks (no pressure), one of whom is Jared’s Aunt Jann. She recently sent out several of her recipes to the family in order to gain some feedback for a cookbook she intends to write and I was lucky enough to receive a handful of them. Grace and I decided the other day to start with her Coconut Macaroons, who says you can’t start with dessert?
These are easy folks. I mean EASY. And yet, I still managed to mess up the first batch (we’ll get into that in a minute).
Here’s your ingredients:
2 Egg Whites
1/4 tsp. salt
1/3 cup sugar
14 tsp. almond extract
1 C. shredded unsweetened coconut
Preheat oven to 325 °and line cookie sheet with parchment paper. Beat egg whites and salt until almost stiff. Gradually add sugar and beat until egg whites stand in peaks*. Add flavoring and fold in coconut. Drop by teaspoonful onto parchment paper and bake for 15 minutes, rotating for even browning. Cool slightly and remove.
*Here’s where I messed up. With my first batch I didn’t beat them long enough and they were almost runny before baking, chewy afterwards. The second batch I really paid attention and they were much fluffier!
Here’s my girl in action
Every good baker should taste test right?
Such a pro.
Ta Da!
Of course they look particularly pretty on The Cupcake Tower in some mini cupcake liners
My review:
These are delicious! My only revision with the second batch was that I put 11 teaspoons of the Almond Extract instead of 14 to cut the sweetness just a bit. But this is definitely a personal preference, I’m the gal who only orders 1 pump of flavoring in her grande Starbucks latte’.
My favorite part about these is how fast and easy they are.
Thanks Aunt Jann! I’m sharing this recipe as a teaser and will let you all know when the cookbook is PUBLISHED 🙂