I bought quite a few cookbooks and have never tried any recipe in them because of procrastination. I decided to try this recipe from one of those books for a simple coconut cookie as I found an online baking event with the theme this month being coconut. I may be a regular participant for that event as it seems like quite a good way for me to motivate me to bake frequently.
Without further ado, my first entry to ‘Little Thumbs Up’. These are American coconut macaroons, different from French macarons made with meringue and almond flour. These were chewy, coconutty, fragrant and light. This were also a breeze to make!
This recipe turned out good, I’ll be definitely trying more from the same book.
From 菓子学校 Vol.3：餅乾&酥餅 (Translated by me)
40g egg whites
5g cake flour
60g desiccated coconut
- Melt the butter and keep it warm in the water bath or microwave. Line a baking tray with grease-proof paper.
- In a microwave safe bowl, beat egg whites and sugar with a whisk until foamy. Microwave the mixture in short bursts (about 5 seconds each time) to melt the sugar and let the mixture come to about 40°C. I did not measure the temperature, just popped my finger in to feel that it was warm and all sugar has melted.
- Add in coconut, flour, and then butter into the egg white mixture and mix until combined.
- Cover the bowl with cling wrap and refrigerate for 20 minutes
- After refrigeration, scoop coconut balls of 10g each onto the baking tray. If you are unable to bake in one batch, keep the leftover mixture in the fridge.
- Wet your fingers with water and shape each balls into a pyramid shape.
- Bake at 170°C for 20 minutes. After baking, remove from oven to cool on a rack and store in airtight container immediately once cooled.