Coconut macaroons - simple, sweet, chewy, crunchy with a touch of pure almond extract and plenty of coconut, of course. This recipe uses Smitten Kitchen's "throw 'em in a food processor" method for easy mixing. Blammo - you're done!
EASY COCONUT MACAROONS (Yield: 1 dozen)
You will need:
3 cups sweetened shredded coconut
4 egg whites
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
teensy pinch of sea salt
Make it!
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
1. Blend all of your ingredients in a blender or food processor for 1 minute.
2. Scoop out using an ice cream scoop onto your baking sheet.
3. Bake for 25-30 minutes until coconut looks cutely browned on top, turning pans halfway to ensure even baking.
4. Let cool on baking sheet.
5. Pile them up on a plate and lie in bed with a beautifying face mask on, snacking on the macaroons like bonbons.
Styling tip: I wanted to add some colour to my plate of macaroons so I added fresh berries and some pretty petals and flower buds from my own garden. What are your favourite ways to jazz up a food photo?
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