![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coconut macaroons
12 May 2020 11:14 amI've only ever eaten Manischewitz (or similar?) coconut macaroons in a little carton before, so even though my mom was very much bake-it-yourself for cookies and cakes I'd never made them and didn't know HOW to make them until I did an internet search for the recipe.
It turns out that they're about 90% shredded coconut, which is ... somewhat more than I was anticipating... so although I bought two bags of it to be sure there was enough, I didn't actually convert the weight in grams to oz so... I only had enough for half a recipe.
Anyway, you can just make them by mixing shredded coconut and sweetened condensed coconut milk or sweetened condensed milk plus a dash of vanilla into a dough-like texture and baking the result, but I followed a recipe that wanted me to fold in a beaten egg white which made it take a bit longer. Reports were conflicting (I checked 3 recipes) on how long it would take so I ended up baking at 175°C for 15 minutes, and they nearly all got a bit more brown than they should but none of them actually burned. The insides are still correct.
As I was mixing the coconut dough I was thinking, this is pretty much the topping of Caramel Delights, isn't it? It's a sugar cookie biscuit (or shortbread?) with a layer of this coconut stuff baked on top of it, with the bottom dipped in solid milk chocolate and the top drizzled with chocolate and caramel? Or perhaps the coconut is mixed with caramel instead of just condensed milk in the first place? Regardless, much as I love them, that's too much trouble for cookie making at home.
It turns out that they're about 90% shredded coconut, which is ... somewhat more than I was anticipating... so although I bought two bags of it to be sure there was enough, I didn't actually convert the weight in grams to oz so... I only had enough for half a recipe.
Anyway, you can just make them by mixing shredded coconut and sweetened condensed coconut milk or sweetened condensed milk plus a dash of vanilla into a dough-like texture and baking the result, but I followed a recipe that wanted me to fold in a beaten egg white which made it take a bit longer. Reports were conflicting (I checked 3 recipes) on how long it would take so I ended up baking at 175°C for 15 minutes, and they nearly all got a bit more brown than they should but none of them actually burned. The insides are still correct.
As I was mixing the coconut dough I was thinking, this is pretty much the topping of Caramel Delights, isn't it? It's a sugar cookie biscuit (or shortbread?) with a layer of this coconut stuff baked on top of it, with the bottom dipped in solid milk chocolate and the top drizzled with chocolate and caramel? Or perhaps the coconut is mixed with caramel instead of just condensed milk in the first place? Regardless, much as I love them, that's too much trouble for cookie making at home.
