Saturday, December 25, 2010

#51 Rosy Sweet Coconut Macaroons

Coconut Macaroons are a popular cookie in my household but this particular recipe is from the Joy of Baking recipe collection. I started rounding up the ingredients for a macaroon when I noticed a rose extract in my pantry. A thought came over me as to how it would taste if the macaroon had a shot of rose flavor with a touch of pink food coloring. I added some of the rose extract and a pink food color to boost up the flavor of rose milk into the macaroon. Rose milk used to be one of my favorite childhood drinks and this just turned out so plump and juicy that I felt that I had captured the joy of rose milk in the macaroon.

Egg whites- 4 large at room temperature
Granulated sugar- 1 cup
Salt- ¼ tspn
Rose extract- ½ tspn
Cake flour- ½ cup
Shredded sweetened coconut- 400 ounces
Dried cranberries for decoration

1.      In a mixing bowl,  add the egg whites and whisk really well until thick and fluffy.
2.      Now add the rest of the ingredients except cranberries. Warm the oven to 325 degrees.
3.      Scoop out teaspoonfuls of the mix onto a baking sheet lined with parchment paper.
4.       Decorate by pressing a dried cranberry onto the center of the macaroon.
5.      Bake for 20 mins until the bottom is just changing color.


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