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Easter
Coconut Macaroons are a delicious combination of sweetened coconut, whole eggs,
white sugar, and vanilla extract. To dress them for Easter, a jelly bean
is tucked into each cookie before it is baked. These Coconut Macaroons
have the sweet flavor of coconut and when eaten warm from the oven, they
have nice crisp edges while the insides stay moist, soft and chewy.
This recipe comes from Lynne Rossetto Kasper and Sally
Swift's excellent book The Splendid Table's How to to Eat Supper.
This is a no fuss, quick and easy recipe that begs to be made when a
craving hits for something sweet. These are excellent anytime of the year,
just forget about adding the jelly beans. Instead, you could add 1/2 cup
of mini chocolate chips to the batter or dip the bottoms in melted
chocolate like I have done
here. These Coconut Macaroons can be made in just a few minutes in one bowl, and baked
immediately. They are really just mounds of sweetened coconut, held
together by beaten eggs, that are baked until nicely browned. While
excellent warm from the oven, they are also good cold, so store them in
the refrigerator. After a day or two their flavor softens yet they are
still wonderfully moist and chewy.
Sweetened
coconut is made by combining coconut with powdered icing. It can be packaged either in plastic bags or
cans and is available shredded or flaked, sometimes even
toasted. For this recipe I like to use shredded coconut which gives
them that rough haystack look.
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