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ALICE MEDRICH'S COCONUT MACAROONS (GF)

 

May 30, 2015

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I have always loved traditional style coconut macaroons made with evaporated milk and shredded coconut. Alice Medrich redefines the Coconut Macaroon by using flaked coconut and warm egg white - simple ingredients that bake into wispy, crispy, toasty coconut macaroons. These delicate looking macaroons will surprise you for their hearty chew. Gluten-free and not-too-sweet, these Coconut Macaroons make for a pleasing afternoon cookie.

I found this recipe on Bonnie Stern's website, but I highly recommend Alice Medrich's 2009 book titled Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies.

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Ingredients

Makes 16-18 macaroons

Grams

Ounces

Volume

Instructions

MISE EN PLACE FOR THE MACAROON BATTER

  • Measure egg whites, vanilla and salt in a large stainless or glass bowl.
  • Measure the sugar and coconut each in separate bowls.
  • Pull out a wide mouth saucepan that will support the stainless bowl (that contains the egg whites) without letting the bottom touch the water.
  • Fill the saucepan with an inch or two of water and bring it to a simmer.

ASSEMBLE THE MACAROON

  • Add the sugar to the egg white mixture, then add the unsweetened coconut flakes
  • Stir until moistened.

coconutmacaroonsthefinercookie
coconutmacaroonsthefinercookie

  • Set the bowl over gently simmering water and stir constantly until it's warm to the touch, about 5-7 minutes.
  • Set aside to cool for about 30 minutes.

coconutmacaroonsthefinercookie-1
coconutmacaroonsthefinercookie-1

  • Preheat the oven to 350F
  • Cover the baking sheets with parchment.
  • With a 2 spoons, measure about 1 tbsp of the coconut mixture and mound it on the parchment. Spoon about 8 or more macaroons per sheet.

BAKE THE MACAROON

  • Bake at 350F for 5 minutes and then turn down the oven to 325F.
  • Continue baking for 10-15 minutes. Be careful at this point not to over bake or let them become too brown, or they will be hard to chew.
  • Bake until the egg lightly sets and they will remain chewy when cool If in doubt, err on the caution.

Coconut Macaroons. The Finer Cookie.
Coconut Macaroons. The Finer Cookie.

TAGS:  gluten free   coconut   macaroons       LABELS: Gluten Free  Low Sugar  Easter  Passover  Quick and Easy 

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Comments

1 Comments

Glori   2017-01-06

I've got to try these! I love coconut macaroons and these look way too easy. Great pictures, as usual Kim.

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ALICE MEDRICH'S COCONUT MACAROONS (GF)

Makes 16-18 macaroons

Ingredients
Instructions

MISE EN PLACE FOR THE MACAROON BATTER

  • Measure egg whites, vanilla and salt in a large stainless or glass bowl.
  • Measure the sugar and coconut each in separate bowls.
  • Pull out a wide mouth saucepan that will support the stainless bowl (that contains the egg whites) without letting the bottom touch the water.
  • Fill the saucepan with an inch or two of water and bring it to a simmer.

ASSEMBLE THE MACAROON

  • Add the sugar to the egg white mixture, then add the unsweetened coconut flakes
  • Stir until moistened.

coconutmacaroonsthefinercookie
coconutmacaroonsthefinercookie

  • Set the bowl over gently simmering water and stir constantly until it's warm to the touch, about 5-7 minutes.
  • Set aside to cool for about 30 minutes.

coconutmacaroonsthefinercookie-1
coconutmacaroonsthefinercookie-1

  • Preheat the oven to 350F
  • Cover the baking sheets with parchment.
  • With a 2 spoons, measure about 1 tbsp of the coconut mixture and mound it on the parchment. Spoon about 8 or more macaroons per sheet.

BAKE THE MACAROON

  • Bake at 350F for 5 minutes and then turn down the oven to 325F.
  • Continue baking for 10-15 minutes. Be careful at this point not to over bake or let them become too brown, or they will be hard to chew.
  • Bake until the egg lightly sets and they will remain chewy when cool If in doubt, err on the caution.

Coconut Macaroons. The Finer Cookie.
Coconut Macaroons. The Finer Cookie.

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