Perhaps this is not the best post for me to be writing. You see, I HATE coconut. I hate the taste of coconut and I hate the smell of coconut. I think the only time I enjoyed coconut was in college when we tried to bust one open by throwing it off the second story porch into the driveway below (it worked).
BUT, it is Passover…holiday of unleavened. It’s like the glory days for macaroons. And this year, instead of just whipping out the tin, I decided I would take it to the next step and make my own.
Then I talked to the Jackster and it turned out not only did she make macaroons, but she also dipped hers in chocolate. This is the woman who made me fly from Baltimore to Boston with a bag of flour in my suitcase so I could make cookies for her to give as Christmas gifts (seriously, I then proceeded to lose my suitcase full of bags of white powder on my trip home…not awkward at all when describing the contents of my luggage to the airport people).
I was NOT going to be out-baked by the Jackster. So I took that whopping extra step, and dipped me some macaroons. Then I left them on the table for my friends to eat while I stood far, far, away dreaming of the day I could make me some fudgy brownies again.
Turns out making macaroons is a cinch. It’s like 4 ingredients. You’re going to have to trust my friends on this one about how good they were because I couldn’t bring myself to eat one (plus if I don’t like coconut, I can’t imagine I would be giving them a glowing review). And I will now bait my non-blog reading friends (that’s right, I’m calling you out, which I suppose may be a bit ineffective…on the blog) and say that they were super wonderful, but you’ll have to hear it from them!
adapted from Mark Bittman
- 1 cup sugar
- 3 cups shredded coconut
- 3 egg whites, lightly beaten
- 1 tsp vanilla extract
- pinch of salt
Preheat oven to 350º.
Combine all of the ingredients in a large bowl. Chill the mixture which makes it much easier to form.
Wet your hands and form golf-ball sized balls of the chilled batter. Place on a lightly greased cookie sheet.
Bake for 15-20 minutes depending on size, until they are lightly browned.
Remove from the oven and quickly remove from the pan to a baking rack to cool. Makes about 20 cookies.