When I pulled the baking sheet from the oven, the coconut-egg white mixture had softened to spread into a large gooey mess. Sure enough, this happened about five minutes before I was due to run out to go to a birthday party. Of course, I had been planning to take the macaroons. Still, I vowed to try again one day.
So when I received Martha Stewart's Cookie of the Day email and it promised me that this macaroon recipe was dead easy, I trusted her.
What Martha Stewart says, she means. At least when it comes to important matters such as baking, that is.
Makes 8 large macaroons.
- 1/3 cup sugar
- 1 large egg white
- 1 cup unsweetened shredded coconut
- 1/4 cup whole almonds, chopped
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt
- Preheat oven to 350 degrees.
- Line a baking sheet with a nonstick baking mat or parchment.
- Whisk together sugar and egg white in a large bowl.
- Stir in the remaining ingredients. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart.
- Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool.
My substitutions:I used non-sweetened coconut as the recipe called for, and I wished I had used sweetened. After tasting the delicious macaroons, I felt like I should have added almond extract. Sure enough, when I checked other recipes, they included almond and vanilla extracts, so I will be sure to add both next time.
Would I make this again?
Yes, probably within days. Next time, however, I will use sweetened coconut, add some almond extract, and bake it for one minute less. One or two of the macaroons turned out perfectly but the others had a slightly crispy bottom. I'll also planning to dip the bottoms of the macaroons into some melted chocolate.
Five stars out of five. Yes I plan to make some additions to my next attempt, but these were so easy, so tasty, so mindless, that this recipe deserves a perfect score.