Recipe #1: Coconut Macaroons

Recipe #1: Coconut Macaroons

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I decided to start with Tom’s favorite, the coconut macaroons, on page 137. I took Tom’s advice and separated the eggs when they were cold. I let them sit out at room temp for about an hour and a half  (even though it wasn’t necessary for this particular recipe however it worked out this way because I was in the middle of getting Nash down for his nap).

I used regular old beaters to whip the egg whites since I don’t have a kitchen-aid. I put it on my Christmas list for Santa and really hoping he comes through with a silver kitchen-aid (hint, hint).

The coconut was a bit tricky to measure, I didn’t pack it down and I ended up adding a couple additional tablespoons in the end just to make sure I had enough in the recipe.

I let the batter sit overnight in the fridge.

The next day I scooped the batter with a tablespoon; I did lose one tablespoon of the precious batter on the floor. The recipe made 21 cookies (counting the one that fell on the floor).

My oven is old and the temperature never seems to be quite right which is essential when baking. I took a risk and cooked the macaroons for 10ish minutes at 325 degrees and then turned the cookie sheet and cooked for 15 minutes and checked them. They were not like the picture in the book so I kept baking for 10 additional minutes. They were lightly browned and I decided to pull them out for fear I would overcook them. For the second batch I noticed the batter spread when I put them on the cookie sheet – next time I will be sure to put the batter back in the fridge until I am ready to cook the second batch.

The result: a crispy outside with a chewy inside of heavenly sweet coconutty goodness.

I was bummed they did not turn out exactly like the picture in the book so I will try them again at some point.  And… I went out and bought an oven thermometer so I can’t blame the oven temp going forward. 

As I write this I am enjoying my fourth macaroon for the day with a cup of tea, a perfect way to end the evening.


For full recipe: See page 137 in the Dahlia Bakery cookbook