Alice Meldrich’s Coconut Macaroons – Gluten Free
May 30, 2015
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
- 1/2 cup 142 grams 4 egg whites
- 2 teaspoons 2 teaspoons 2 teaspoons vanilla extract
- ¼ teaspoon ¼ teaspoon ¼ teaspoon kosher salt
- ¾ cup 148 grams ¾ cup granulated white sugar
- 3 ½ cups 221 grams 3 ½ cups unsweetened coconut flakes
Instructions
MISE EN PLACE FOR THE MACAROON BATTER
- To see how Mise en Place can benefit you, see The Finer Cookie’s post on why everyone should Mise en Place.
- 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.
- 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.
- 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.
