Flat-tastic Macaroon Cookies

So, macaroons are freaking awesome. I found this fabulous recipe for macaroons on allrecipes.com, and decided to give them a whirl.

macaroon cookies

First, preheat your oven to 350 degrees. Then dump 4 egg whites, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/8 teaspoon cream of tartar into a bowl. Beat until fluffy. Then beat some more. Don’t beat by hand unless you like muscle spasms.

Whipped meringue action

I’ve never actually made anything meringue-like before, so this was kinda exciting. Usually when I beat things with an electric mixer, I stick to the lower speeds, lest cake batter or similar things I usually beat go flying into my eyeballs. However, mixing these ingredients worked best by cranking up the mixer pretty high. X-treme mixing action!

So once small peaks start forming, gradually beat in 1 1/4 cups white sugar until nice and stiff (huh huh…). In another bowl, mix together 1/4 cup of flour, 1/4 tsp salt, and about 3 cups of flaked coconut. Or more flaked coconut if you really like macaroons. The more, the better! Dump this into the egg whites and mix until…mixed.

Moist coconut action!

Next, grab two cookie pans. You can either use cooking spray, or you can use wax paper. I ended up using both methods, one for each pan. Drop by globs onto the pan, and bake 18 to 20 minutes.

macaroon cookies

Two things about these macaroons. First, you’ll notice that the ones on the pan on the right are a bit crisper than on the left, which is because the right had the cooking spray and the left had the wax paper. Second, you’ll notice that these look nothing like macaroon. Oh altitude, how you always elude me. Being a mile high has it’s disadvantages when it comes to baking. These guys totally went flat on me. Oops! However, once decorated, I could simply pretend that I intended for these macaroons to be cookies all along!

I melted some chocolate chips in the microwave, poured the resulting goo into a ziplock bag with a corner cut off, and squirted it all over the cookies. Here’s a mildly fuzzy closeup of the result:

cookie closeup

Despite falling completely flat, these were really good! Light, fluffy, and full of sugar. Not necessary macaroon like, but they certainly were macaroon cookie-like, and were tasty enough that I might make these again the next time the urge for fluffy macaroon-like things strikes me.

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5 Comments

  1. Celia May 28, 2011 6:38 pm

    Try baking on parchment paper. I think you will like the results.

    • ptocheia June 3, 2011 12:07 am

      Baking on parchment paper is wonderful for those of us that hate scrubbing pans!

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  4. Jeffrey69 August 31, 2016 6:12 am

    We can make Macaroon Cookies to follow the recipe which contain this article. These cookies have amazing taste and love to eat it. When my wife start to make it at home then this site help her a lot to complete the cooking process. The Taste of Cookies is amazing and my wife is very happy with it.