In light of the beautiful weather we were having, I decided to make some coconut macaroons. I bought another book. Yes, I am baking book addict. Like a smoker to nicotine and coffee drinkers to coffee beans, I can’t get my nose and little eyes off the mouth watering photos of pastries. No sooner than me flipping the pages of succulent desserts that I began to itch all over, no I don’t have a disease, but I satisfied that itch by making coconut macarons. The book was Christophe Felder’s Patisserrie. It was a lovely book in pink neon covering. The recipes were detailed and photographed beautifully.
Anyways, what drew me to making coconut macaroons was that it was a family favorite, coconut that was. We loved the aroma of coconut. The tear drop shaped macaroons in Felder’s book attracted me. They were quite exquisite and thus spurred on my motivation to make them. In Felder’s version of coconut macaroons, he slightly cooked the egg whites, sugar and coconut until the mixture came together. He suggested pipping out the coconut mixture into balls and then forming them into tear drop shapes; however, lazy me, I just took a spoonful,rolled them into balls and shaped them into tear drops. I baked the coconut tear drops at 350F for approx 8-10 minutes rotating them in between.
1 1/3 cups-100 g unsweetened shredded coconut ( I used fine)
1/2 cup sugar
3 tbsp egg whites-40 g ( I used 60 grams of egg whites)
2 tsp-10 g. applesauce ( I substituted the applesauce with egg whites as I did not have any)
The result was to me quite nice. I now have little bite sized morsels of coconut macaroons. The taste was quite nice as you get a crunch from the toasted coconut outside and moist inside, almost like a chocolate chip cookie. The recipe was simple enough to follow too.