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Pin It Coconut Macaroons are all about the sweet flavor of dried coconut, and the contrast of a crispy exterior to a soft and chewy interior. These delicious cookies can be eaten warm from the oven, at room temperature, or even cold. Excellent plain, but for the chocolate lover you will definitely want to take the extra step and dip the bottoms of the cookies in melted chocolate. There are a lot of recipes for Coconut Macaroons, and I have some of my favorites on the site. While they are all bursting with dried coconut, they differ in both technique and ingredients. This recipe starts by warming egg whites with granulated white sugar until nice and creamy, just like a Swiss Meringue. This step stabilizes the whites and gives the Macaroons a crisp outer crust. Then vanilla extract is folded in, along with a little cake flour and lots of dried coconut. Although not often used in Coconut Macaroons, adding flour gives these cookies a wonderful dense texture and a dome-like shape. For the dried coconut I prefer to use unsweetened, either shredded or flaked. However, you can use sweetened dried coconut which is made by combining coconut with powdered sugar. Just keep in mind that if you use sweetened dried coconut the Macaroons will taste sweeter. Now, this batter does need to the chilled until firm and this will take a few hours, or you can chill the batter overnight. Coconut Macaroons store very well. In fact, sometimes I think I like them better after a day or two, when their flavor and outside crust has softened, yet they are still wonderfully moist and chewy. | |||||||||||||||||||||||||||||||
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