This obsession turned more than a few days of proposed "cookie-making with the kids" into more of a "touch my batter and I'll kill you" sort of experience! But what resulted from my many, many attempts to mix the 5 necessary ingredients in just the right quantities, is a sumptuous, ooey-gooey, not too sweet (but just sweet enough!) mound of coconuty goodness. Dipped in chocolate, of course, for that dark velvety contrast in every bite!
I'm feeling generous in this new year, and thought I would share my findings with my readers (and the 30 other people that have already asked for the recipe!!)
Wishing you all a sweet new year.
Jenn Topliff's Smashed Haystacks
(aka: Coconut Macaroons)
You will need:
2 large eggs
1/2 cup granulated white sugar
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups flaked or shredded, sweetened coconut (I prefer flaked, and buy the packaged, private label brand at Safeway. It is usually on sale, and very inexpensive.)
1 cup unsweetened coconut (I buy it in bulk, at Whole Foods)
1 bag Guittard or Ghiradelli semi-sweet chocolate chips (this is optional)
1. Preheat oven to 350º F and line two baking sheets with parchment paper.
2. In a large metal bowl whisk the eggs (using a whisk or a fork) until well beaten. Stir in the sugar, salt and vanilla, and mix well. Finally, stir in the coconut (both sweetened & unsweetened) and mix the ingredients together until you are certain that all the coconut is completely moistened.
3. Using a small ice-cream scoop (or tablespoon measure), scoop densely-packed mounds of the macaroon batter onto the baking sheets lined with parchment paper. I usually fit about 8 macaroons on one baking sheet, but your baking sheet might be larger/smaller! Just make sure that you leave at least 2" in between each macaroon. If using an ice-cream scoop to form your macaroons, use the back of the scoop to smash down the top of the mounds a little bit, before baking. In my testing, this seems to help make them cook a little more evenly in my oven, and results in less burnt coconut on top.
4. Bake for 15-20 minutes, until the coconut is a little toasted (but be careful, they can go from toasted to burnt quickly, if you don't keep a close eye!)
5. Remove from the oven and let cool for at least 20-30 mins.
If you want to dip the bottoms of your macaroons in chocolate, you will need to melt your chocolate slowly, while your cookies are cooling. A double boiler is fine to use, but I normally use a stainless steel mixing bowl, over a small saucepan filled with about 2"-3" of water.
Bring water in saucepan to a boil and place mixing bowl (or double boiler) on top of pan. Reduce heat under the saucepan to medium-low. Pour the chocolate chips into the mixing bowl and stir constantly, using a wooden spoon or silicone, heat-proof spatula. When chocolate is completely melted and silky smooth, it is ready to use.
Lay a sheet of parchment paper down on your work surface (any table, countertop or cutting board will do). Working quickly (so the macaroons don't fall apart in your hand) dip the bottom of each macaroon in chocolate, then place firmly down onto the clean parchment paper. Let chocolate harden, before transferring cookies.
I have not done any tests on refrigerating the cookies vs. keeping them out to cool/harden. I also haven't tested whether putting them in tupperware, tin foil or ziploc baggies is the best way to store them (but I have used all three methods with rather similar outcomes!)
So bake away, and enjoy my version of this timeless treat! Oh, and be sure to let me know how they turn out!
Your macaroons are hands down the BEST I've ever had. Thanks for the recipe, can't wait to make a batch of my own. I can only hope they come out as good as yours. :-)
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