With six leftover egg whites in the fridge this week, I have been looking for various ways to use them up. One of the most interesting recipes I found was to add them to a pot of oatmeal for added protein. While that sounds nutritious and delicious, I decided to satisfy my sweet tooth (and celebrate my solid check-up at the dentist this week) with something sweet and sticky- coconut macaroons!
My favorite store-bought macaroon currently comes from the Tartine Bakery. They are soft in the middle yet perfectly toasted and slightly crunchy on the outside. They aren’t too large so you never feel as though you’re overwhelmed with sweetness. I’ve never tried to make them at home before so this was a total experiment. I’m quite pleased with the results (especially the texture) though next time I’ll take the time to shape them into little golf balls before baking. Not that I don’t enjoy my ice cream scooper-sized macaroons, they are just a little on the large size for one person. Oops.
Coconut Macaroons, Courtesy of David Lebovitz
- 4 large egg whites
- 1¼ cups sugar
- ¼ teaspoon salt
- 1 tablespoon honey
- 2½ cups unsweetened coconut (see note)
- ¼ cup flour
- ½ teaspoon vanilla extract
In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.
Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.
When the mixture just begins to scorch at the bottom, remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.
(At this point, the mixture can be chilled for up to one week, or frozen for up to two months. This is awesome as I only made 10 cookies and put the rest of the batter into the freezer.)
When ready to bake, line a baking sheet with parchment paper or a silicone baking mat and preheat the oven to 350 degrees F.
Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.