Coconut Macaroons are a delicious and easy-to-make treat.
- Carbohydrate 8.22873048611111 g
- Cholesterol 0 mg
- Fat 1.35736451388889 g
- Fiber 0.478109009808964 g
- Protein 2.55037270833333 g
- Saturated Fat 1.24380880555556 g
- Serving Size 1 1 Serving (32g)
- Sodium 49.9747430555556 mg
- Sugar 7.75062147630215 g
- Trans Fat 0.0372687013888888 g
- Calories 54 calories
Step-by-step
- Oven 325.
- Beat egg whites with dash salt and the vanilla till soft peaks form.
- Gradually add sugar, beating till stiff.
- Fold in coconut.
- Drop by rounded teaspoon onto greased cookie sheet.
- Bake in slow oven (325) about 20 minutes.
- Makes about 1 1/2 dozen.
- MC formatted 3/25/97 by MsRooby@sprintmail.com
- Recipe by: Better Homes and Gardens New Cookbook (1978) Posted to MC-Recipe Digest V1 #540 by Rooby <MsRooby@sprintmail.com> on Mar 25, 1997
Textural Foundation
Golden-brown edges encasing a chewy, sweet interior characterize properly baked coconut mounds. Whipping egg whites with salt builds the necessary protein matrix that traps air before sugar enters the bowl. Gradual sugar addition stabilizes those air bubbles, transforming soft peaks into a glossy, stiff meringue. Folding flaked coconut into this base requires a gentle hand to prevent deflating the volume.
Baking and Storage Mechanics
Baking at 325 degrees Fahrenheit for approximately 20 minutes allows the exterior to brown while keeping the center tender. Storing these cookies in an airtight container at room temperature preserves their moisture for up to four days. Placing a slice of plain white bread inside the container helps maintain softness if the macaroons begin to dry out.
Fresh Versus Preserved Elements
Using freshly grated coconut yields a moister, oilier texture compared to standard sweetened packaged flakes, which often contain humectants like propylene glycol to retain moisture on shelves. Fresh coconut lacks these additives, meaning adjustments to sugar ratios may be necessary to compensate for differing natural sweetness levels.
