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Post by Sheila on Jul 28, 2012 19:25:47 GMT -5
Any one have a good recipe,don't like the texture of what I made kinda gooey.
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Post by Granny Smith on Jul 28, 2012 19:59:25 GMT -5
Do you like the crisp or chewy kind?
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Post by Sheila on Jul 28, 2012 20:00:30 GMT -5
Chewy mine turned out like rubber yuck.
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Post by Granny Smith on Jul 28, 2012 20:15:23 GMT -5
If you're using a recipe that uses beaten egg whites, it might be the humidity. Try this recipe, but leave them in the oven with the door cracked a bit for about half an hour to cool and dry out a little, then remove. Once they're completely cool, store in an airtight container.
Chewy Coconut Macaroons
3 cups shredded coconut (sweetened or unsweetened) 2 large egg whites 1/2 cup sugar 1 1/2 tsp vanilla extract
Preheat oven to 325F. Line a baking sheet with parchment paper.
Spread your shredded coconut on a cutting board and coarsely chop it with a knife to break up the larger shreds of coconut.
In a medium bowl, whisk together egg whites, sugar and vanilla until well blended. Add in shredded coconut and stir with a spatula until well moistened.
Place level 1/4 cup scoops of the coconut mixture onto the prepared baking sheet. Pack the macaroons together with your fingers (forming the mix into pyramid shapes is very attractive, but mounds of macaroon are just as tasty!)
Bake for about 20 minutes, until macaroons are golden brown around the edges (time will vary slightly by size of the cookies). Cool completely on a wire rack.
Makes 12 large macaroons.
note: I use a tsp of dough, instead of 1/4 c. and bake them until they look dry and lightly browned on the edges.
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Post by Sheila on Jul 28, 2012 20:31:58 GMT -5
Thanks I'll try these
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