So I tried America's Test Kitchens Triple Coconut Macaroon and well they seem a bit flat and didn't live up to the hype. The second I tried, with a few adjustments was Mounds Coconut Macaroon recipe- resulted in more of a cookie texture, but seemed to fall flat on coconut flavor. Either way posting the recipes and pictures, not saying that both weren't good and if you aren't in search of the be all end all of macaroons then by all means if you're looking for a chewier version go for the Triple Coconut, a more cookie like version then the Mounds with the alternations was super yummy. For me my quest for the perfect combo of cookie and chewy amazing goodness that is a coconut macaroon.
Mounds Macaroon Cookie (with modifications)
Ingredients
- 1/3 cup butter, softened ( *I use unsalted real butter)
- 3 ounces cream cheese, softened
- 3/4 cup sugar
- 1 egg yolks
- 2 teaspoons fresh lime juice
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 cups mounds sweetened flaked coconut, divided
- zest from one lime
Directions
- In large bowl, cream butter, cream cheese and sugar til well blended.
- Add egg yolk, lime juice, lime zest and vanilla extract.
- In small bowl, whisk/mix flour, baking powder and salt.
- Gradually add to butter mixture, mixing well after each addition.
- Stir in well, 3 cups coconut.
- Cover and chill 1 hour or til firm enough to handle and roll into balls.
- Heat oven to 350.
- Shape dough into 1 inch balls, roll into last cup of coconut. You can lightly press it on a little.
- Place onto ungreased cookie sheet.
- Bake 12-15 minutes or until lightly browned.
- Leave them on the cookie sheet 1 minute, then carefully and gently remove to wire racks to cool.
Triple Coconut Macaroon, from America's Test Kitchen
Ingredients
- 1 Cup cream of coconut (be sure to whisk well as it separates)
- 4 large egg whites
- 2 tsp Vanilla
- 1/2 tsp salt
- 2 teaspoons fresh lime juice
- 6 cups sweetened coconut (tossed with 2 Tbs cake flour)
Directions
- Preheat over to 375 degrees
- In medium bowl,whisk together egg whites, cream of coconut, vanilla and salt.
- Pour in coconut, using spatula mix together.
- Chill dough for 15 minutes.
- Drop heaping tablespoons of batter on to parchment lined cookie sheets, keeping spaced about 1" apart.
- Bake on middle rack for 10-12 minutes until light golden brown
- Let cookies cool on pan for 2 minutes before transferring to a wire rack to cool completely
Well hope every one is having a fabulous Saturday!!!! Off to enjoy a perfect Alaskan Clone with friends!
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