The holiday cookie baking continues... These macaroons are really simple to make. I highly recommend investing in vanilla bean paste. It's so fragrant and gives the beautiful little specs of vanilla in every bite.
Ingredients:
1 tbs vanilla bean paste
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)
Directions:
Preheat your oven to 325ยบ F. Line a large baking sheet with parchment.
Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.
Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.
2 large egg whites
1/2 cup sugar
3 cups sweetened shredded coconut
3 ounces white chocolate (Hershey's white chocolate is gluten free)
Directions:
Preheat your oven to 325ยบ F. Line a large baking sheet with parchment.
Add vanilla bean paste to a large bowl along with the egg whites and sugar and whisk until blended. Stir in the shredded coconut until completely coated.
Scoop the coconut mixture onto the lined baking sheet with a cookie scoop or spoon, creating balls about size of heaping tablespoon. Bake for 15 to 20 minutes until the coconut starts to turn a golden brown on the edges. Remove from the oven and cool completely.
Melt the white chocolate in a double broiler. Add the warm chocolate to a ziplock bag (this is a good alternative to a pastry bag). Squeeze all the chocolate into the corner of the sealed zip lock. Cut off a tiny corner of the plastic bag and pipe/drizzle the chocolate over the macaroons. Let chocolate harden and enjoy!
Makes about 2 dozen macaroons.
Makes about 2 dozen macaroons.
after baking
finished!
Very delicious!
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