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Classic Coconut Macaroons

Classic Coconut Macaroons from Fine Cooking

I finally found the time to test these Classic Coconut Macaroons from Fine Cooking Magazine. To garnish the cookies I took advantage of the sale at Whole Foods Market on Endangered Species Chocolate 2/5.00. I slowly melted the chocolate and dipped the cookies into it. Hidden in my pantry was a bag of Coconut Sugar that I picked at Red Stick Spice Company a few weeks ago, knowing I would find something to use it for and this is what happened.  

Classic Coconut Macaroons

Fine Cooking Magazine 

1 cup sweetened condensed milk

1 teaspoon vanilla extract

14 ounces sweetened shredded coconut

2 large egg whites

¼ teaspoon salt 

Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.

Combine the condensed milk and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.

Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.

With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.

Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.

Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.