Coconut Macaroons Recipe
Ingredients:
4 egg whites
1 pinch cream of tartar (if not using a copper bowl)
3/4 cup sugar
12 ounce package of shredded coconut (about 4 cups)
Separating eggs is easy... here is a short video with three methods.
Method:
Preheat oven to 200ºF
Line 2 sheet pans with parchment paper.
In an stand mixer with the whisk attachment; beat the egg whites with the cream of tartar for about 5 minutes until medium peaks are reached.
In a slow steady stream add the sugar while continuing to beat until stiff peaks form (about 2 minutes).
Fold the coconut into the egg whites.
Spoon mixture into a pastry bag fitted with a 1/2” tip.
Pipe rounds onto prepared pans 2” round and 1” high.
Bake for about 3 hours, until they feel hard and dry to the touch.
If they start browning too quickly, reduce oven temp.
Let cool on a rack, and store in an airtight container.
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Video Transcript - click to open
Hi, everyone. Welcome back to Le Gourmet TV. So we did a bunch of cooking where we used egg yolks which left me with some orphan egg whites so we’re going to make some coconut macaroons. And it’s a fairly easy recipe, just a really long cooking time.
So we’ll get right to it and into the stand mixer, four egg whites and just a pinch of cream of tartar. Now the cream of tartar changes the molecular bond of the egg white which allows it to retain its stiffness. And it makes it a whole lot easier to beat this into stiff peaks. So we’ll turn this up on the high and we’re going to beat it until they reach a medium peak at which point we’ll add our sugar.
So we’ve reached out medium peak stage, and now we have two quarters of a cup of sugar and you want to just slowly add it into the mixing bowl. If you do it too fast, you’ll break the peak.
So we’ve got stiff peaks and they’re really glossy and shiny. So we’re all done. And they look great. So now we’ve got a package of shredded coconut. And you just want to fold the coconut into the egg whites without breaking them down too much, so just a little bit at a time. And you want to use just a folding action. You don’t want to stir. You just want to fold them in. And then we’ll just add the rest, and that’s it. So on to the next step.
So, just scoop the meringue into the pastry bag. Now if you don’t have a pastry bag, or you’re not comfortable using a pastry bag, you could doll up this out with two spoons making little rounds. I am not comfortable with the pastry bag so I am doing it for practice, because it is a good skill to build up. Great!
So you just want to put just little dollups about that size, just about the right size to stick the whole thing in your mouth in one go. You don’t want to be biting into these because they do crumble when you got to eat them. So here we go.
So these are going to go into a 250 degree Fahrenheit oven for three hours. And if you notice, about an hour and a half in, they’re getting too brown you can turn the oven down. But you want to give them a really slow low cooking and you’ll want them to dry out and become feathery-like and crunchy but nor over-brown on top. So see you in about three hours.
So we’ll get right to it and into the stand mixer, four egg whites and just a pinch of cream of tartar. Now the cream of tartar changes the molecular bond of the egg white which allows it to retain its stiffness. And it makes it a whole lot easier to beat this into stiff peaks. So we’ll turn this up on the high and we’re going to beat it until they reach a medium peak at which point we’ll add our sugar.
So we’ve reached out medium peak stage, and now we have two quarters of a cup of sugar and you want to just slowly add it into the mixing bowl. If you do it too fast, you’ll break the peak.
So we’ve got stiff peaks and they’re really glossy and shiny. So we’re all done. And they look great. So now we’ve got a package of shredded coconut. And you just want to fold the coconut into the egg whites without breaking them down too much, so just a little bit at a time. And you want to use just a folding action. You don’t want to stir. You just want to fold them in. And then we’ll just add the rest, and that’s it. So on to the next step.
So, just scoop the meringue into the pastry bag. Now if you don’t have a pastry bag, or you’re not comfortable using a pastry bag, you could doll up this out with two spoons making little rounds. I am not comfortable with the pastry bag so I am doing it for practice, because it is a good skill to build up. Great!
So you just want to put just little dollups about that size, just about the right size to stick the whole thing in your mouth in one go. You don’t want to be biting into these because they do crumble when you got to eat them. So here we go.
So these are going to go into a 250 degree Fahrenheit oven for three hours. And if you notice, about an hour and a half in, they’re getting too brown you can turn the oven down. But you want to give them a really slow low cooking and you’ll want them to dry out and become feathery-like and crunchy but nor over-brown on top. So see you in about three hours.
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