Orange Cake
For the best flavor, use three kinds of coconut- unsweetened, sweetened and cream of coconut.
Coconut Macaroons
2015-04-03 18:30:47
Yields 4
A delicious coconut cookie
Nutrition Facts
Serving Size
254g
Yields
4
Amount Per Serving
Calories 1069
Calories from Fat 628
% Daily Value *
Total Fat 75g
115%
Saturated Fat 68g
341%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 590mg
25%
Total Carbohydrates 98g
33%
Dietary Fiber 18g
71%
Sugars 70g
Protein 11g
Vitamin A
0%
Vitamin C
2%
Calcium
3%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 cup cream of coconut
- 2 tablespoons light corn syrup
- 4 large egg whites
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 cups (8oz.) unsweetened, shredded, desiccated (dried) coconut
- 3 cups (8oz.) sweetened flaked or shredded coconut
Instructions
- Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375 degrees. Line two baking sheets with parchment paper and lightly spray the parchment with vegetable cooking spray.
- Whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconuts in a large bowl; toss together, breaking up clumps with your fingertips. Pour the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened. Chill for 15 minutes.
- Drop heaping tablespoons of batter onto the parchment-lined baking sheets, spacing them about 1 inch apart. With moistened fingertips, form the cookies into loose haystacks. Bake until light golden brown, about 15 minutes, turning the baking sheets from front to back and switching from the top to bottom racks halfway through baking.
- Cool the cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a metal spatula.
- Chocolate Dipped Macaroons
- Chop 10 oz. semisweet chocolate; melt 8 oz. in a small heatproof bowl set over a pan of almost-simmering water, stirring once or twice, until smooth. Remove from the heat; stir in the remaining 2 oz. of chocolate until smooth. Holding the macaroon by its pointed top, dip the bottom and 1/2 inch up the sides in the chocolate, scrape off the excess with your finger, and place the macaroon on the prepared baking sheet. Repeat with the remaining macaroons. Refrigerate until the chocolate sets.
Notes
- Unsweetened desiccated coconut is commonly sold in Asian markets. If you are unable to find any, use all sweetened flaked or shredded coconut, but reduce the amount of cream of coconut to1/2 cup, omit the corn syrup, and toss 2 tablespoons cake flour with the coconut before adding the liquid ingredients.
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