Baking Classics: Coconut Macaroons

Cooking Techniques. Eggs By Rebecca Gordon Buttermilk Lipstick Culinary & Entertaining Brand Editorial Director Practical Culinary Techniques For Everyday Cooks Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Cooking & Baking TutorialsBaking Classics

The Technique

Coconut Macaroons

Coconut macaroons are a rather simple treat ideal for a number of social celebrations. The most basic recipes are prepared with a combination of sweetened flaked coconut, egg whites & granulated sugar. Sometimes flour is tossed together with the coconut to coat it so that the egg whites cling better resulting in a more compact cookie when forming them before going into the oven. Extracts can be added as well with almond & vanilla being the most popular additions. Still many recipes forgo the granulated sugar & opt for sweetened condensed milk giving you a smooth texture right away upon blending.

Classic Coconut Macaroons are effortless to prepare & elevate the standard reception treat. A few simple adjustments to the original concept make these coconut scented cookies quite special. A little toasted coconut helps deliver a more complex flavor & color. Powdered sugar works double time in sweetening the mixture as well as coating it for a nice compact morsel for portioning & baking. Vanilla & coconut extract with a bit of lemon zest imparts delightful zing to these beauties. Expect a rich & caramelized cookie on the bottom & a chewy bite throughout. Follow my flawless tips & plan to pull off your best batch of coconut macaroons. 

Classic Coconut Macaroons By Rebecca Gordon Buttermilk LIpstick TV Cooking Personality Birmingham Alabama Southern Hostess Recipes Original Food Crafts Party Ideas Spring & Easter Entertaining Sports & Tailgating Parties Tide & tigers Today Tailgating Host WBRC Fox 6 Raycom News Network Sports

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Coconut Macaroons
makes 30 cookies

The key to a magnificent macaroon is the combination of crispy coconut bits on the exterior of the cookie & the chewy center. Two varieties of coconut deliver the goods.

1/2 cup Toasted Coconut, at room temperature
2 cups sweetened flaked coconut
1/2 cup powdered sugar
1/4 tsp kosher salt
2 egg whites
1 tsp vanilla extract
1/2 tsp coconut extract
1/2 tsp Fresh Lemon Zest

Preheat the oven to 325 degrees. Toss together the coconut, the powdered sugar & the salt in a large bowl coating well. Whisk together the egg whites, the vanilla & coconut extracts & the zest in a small bowl. Fold the egg white mixture into the coconut mixture & stir well until combined. Portion the mixture using a tablespoon-size cookie scoop. Press the coconut mixture against the bowl sides several times for a compact cookie. Release the mixture onto a parchment paper-lined half sheet pan about a 1/2-inch apart. Bake 20 to 22 minutes or until lightly browned on top & on the edges. The cookies will not spread while baking. Cool completely.

Southern Recipes RebeccaGordon ButtermilkLipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Your Best Coconut Macaroons

Once the ingredients have been gathered,
a few effortless blending techniques will help deliver a quality macaroon.

How To Toast Coconut By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Easter & Spring Celebration Desserts

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Start by using a large bowl with tall sides.
The egg whites need to cling properly to the main ingredients.
An even dispersement of powdered sugar on the coconut is key.
Toss these ingredients together diligently in order to coat well.
A rubber spatula is an ideal tool to use for this task.

When ready to portion the macaroons, a compact scoop will ensure the prettiest result.
Fill the scoop & press with purpose several times against the side of the bowl.
Release the coconut macaroon mixture onto a parchment paper-line baking sheet.
I do not recommend portioning by hand as the mixture is extremely sticky. 

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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