Sooo, the 7th Day of Cookies actually turned into the the 7th Day of Mushy Crappy Goo That Tastes Delicious But In No Way Resembles a Cookie. I was attempting to make coconut macaroons without condensed milk to cut down on the sugary overload associated with a macaroon, but maintain the flavor and texture of a macaroon. Sounds easy, right? 😉 Clearly there is a reason why a macaroon contains condensed milk (structural integrity, perhaps?), but I found a recipe that I converted from the metric system to the US system, and it didn’t go so well….. The original recipe said to bake them at 170 degrees Celsius (actual conversion is 338 degrees Fahrenheit). I decided to go low instead of high, and baked them at 325 degrees Fahrenheit. This is the travesty I ended up with:
After I recovered from my initial disappointment, I decided to make them again, but on a baking sheet instead of in a mini muffin pan. I also increased the temperature to 350 degrees Fahrenheit. I was pleasantly suprised when I opened the oven door! What emerged was a coconut macaroon that does not contain condensed milk, but is still crispy on the outside and chewy on the inside. The green and red hues are so festive, perfect for any holiday cookie display. This is the 7th recipe in my first blog series, 12 Days of Cookies. Enjoy! 🙂
Yield: 12 cookies
2 egg whites, beaten until frothy
1/2 cup sweetened shredded coconut
3/4 cup granulated sugar
red and green food coloring, 2 drops of each
Preheat oven to 350 degrees Fahrenheit. In a mixing bowl combine the frothy egg whites, coconut, and sugar. You should be able to form balls with the dough, but it should also be sticky and moist. Divide mixture in half in two separate bowls. Add two drops green food coloring to one bowl, two drop red food coloring to the other. Stir to combine.
Form small balls using a heaping tablespoon or a medium cookie scoop, place on parchement paper or Silpat lined baking sheet. Bake for 18 – 20 minutes, or until the edges start to brown slightly. Cool on the baking sheet for at least 10 minutes before transferring to a cooling rack. Store at room temperature in an airtight container.