Golden Coconut Cloud Macaroons
Golden Coconut Cloud Macaroons, a recipe that whisk you away. With a yield of three dozen and a simple active time of just 15 minutes, these macaroons come together in a seamless 45 minutes from start to finish. The journey begins with toasting coconut to a perfect golden brown, then mixing it into a meringue made from egg whites, cream of tartar, sugar, and pure vanilla extract. Each spoonful of this mixture is then baked to achieve exterior while maintaining interior. For those looking to add a twist, the recipe offers variations such as chopped almonds and almond extract, making these macaroons a customizable treat.
- 4 cups Unsweetened Shredded Coconut
- 5 Large Egg Whites
- ½ teaspoons Cream of Tartar
- ¼ teaspoons Salt
- 1½ cup Superfine Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- Begin with a Warm Welcome:
Preheat your oven to a toasty 350°F, setting the stage with two baking sheets lined with parchment paper or silicone baking mats. Sprinkle the coconut on a separate sheet, toasting it to a golden hue for 7 to 10 minutes. Once achieved, let it cool off to the side as you turn down the oven's warmth to 275°F.
- Whip Up Some Magic:
In a bowl, transfer the egg whites and use an electric mixer set at medium speed to beat until frothy. Turn the speed up to high, add the salt and cream of tartar, and beat until soft peaks form. One spoonful of sugar at a time is added, and beating is required until stiff peaks form and the meringue is glossy. Mix in the vanilla. Melt coconut and fold into meringue.
- Shape and Bake:
Scoop heaping 1-tablespoon portions of the meringue mixture, placing them on your prepared baking sheets with about 1½ inches apart. Bake for 25 to 30 minutes. Allow them to cool on their sheets, resting atop cooling racks.
- Variations:
For a variation, replace ½ cup of the toasted coconut with the same amount of toasted chopped almonds, and swap out vanilla for a whisper of pure almond extract.
