I love coconut. But I've never loved macaroons. They're always formed into a mound. Or worse... pyramids with mouth scraping tips and corners. Why must the roof of your mouth suffer just to enjoy the promise chewy coconut goodness?
I present my modified macaroon. All the coconut flavor, in a flatter mouth preserving form.
A macaroon that eats like a cookie. And made in the microwave.
Toasted Coconut Macaroons
Text and Photo by Jac Kyles Baker
Makes 10 macaroons
Ingredients
2 1/2 cup shredded sweetened coconut
3/4 cup granulated sugar
3 large egg whites
1/3 cup all purpose flour
1/2 tsp baking powder
1/2 tsp almond extract
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup semi sweet chocolate chips, melted (optional)
Preparation
Line 1/3 cup capacity ramekins or small cups/bowl with parchment paper or cupcake liners. Alternatively, use 3 or 4 stacked cupcake liners.
For the toasted coconut:
Add a maximum of 1 cup of shredded sweetened coconut on a large microwave safe plate. Microwave on HIGH 20 to 30 second intervals. Repeat with the remaining coconut.
BE PATIENT! The coconut should be lightly toasted. You'll smell the coconut as it toasts. Do not set microwave cook times for more than one minute. Shredded sweetened coconut burns in a matter of seconds.
For the cookies:
In a small bowl, whisk flour and baking powder together.
Beat egg whites while gradually adding sugar. Beat egg whites until they are the consistency of a thin cake batter. Stir in salt, extracts and toasted coconut.
Fold flour into beaten egg white mixture.
Spoon 2 TB of batter into prepared ramekins/cups or cupcake liners.
Place 4 to 6 cups around the outer edge of the the microwave carousel plate, leaving the center empty. Microwave on MEDIUM HIGH (70 %) for 2 to 3 1/2 minutes.* Repeat with remaining batter.
Cool macaroons on a wire rack.
Melt chocolate chips in microwave. Drizzle, drop or splatter melted chocolate onto cooled macaroons.
Store in an airtight container.
Cook's Notes
*For less than 4 macaroons, reduce cooking time. Microwave two macaroons for one minute.
Reduce cooking time if reusing still hot or warm cups/bowls.