{"id":1635,"date":"2013-03-29T22:27:31","date_gmt":"2013-03-30T03:27:31","guid":{"rendered":"http:\/\/www.kristine-smith.com\/?p=1635"},"modified":"2013-03-29T22:27:32","modified_gmt":"2013-03-30T03:27:32","slug":"coconut-macaroons","status":"publish","type":"post","link":"https:\/\/www.kristine-smith.com\/index.php\/2013\/03\/coconut-macaroons\/","title":{"rendered":"Coconut Macaroons"},"content":{"rendered":"

I’ve always liked them, but had never made them before. But I had an 8 oz bag of shredded unsweetened coconut in the cupboard that I needed to use, <\/p>\n

I used a combo recipe, the NYT<\/a> for proportions and the Serious Eats<\/a> for the chocolate idea. I was a little short on coconut, but I figured I would likely wind up with a more moist cookie.<\/p>\n

So:<\/p>\n

2.5 cups dried unsweetened coconut (8 oz bag)
\n3 egg whites, lightly beaten
\n1 cup turbinado sugar
\n1 teaspoon vanilla
\ncouple pinches of salt, maybe 1\/8 teaspoon
\n3 ozs bittersweet chocolate, chopped<\/p>\n

Mixed everything in a bowl with a wooden spoon. Dropped the dough onto a parchment paper-lined baking sheet with a 1.5 inch scoop. Baked at 350F for 20 minutes. That took the cookies a little past golden brown into brown, but that’s how I like ’em.<\/p>\n

These cookies don’t spread. At all. If you want a flatter cookie, dampen your hand with cold water and pat down the mound gently. Hit it too hard, and it will fall apart.<\/p>\n

\"Coconut<\/a> <\/p>\n

They’re good. Not too sweet. Very, very light, in contrast to store-bought macaroons that I have had that had the look and consistency of very sweet, moist hockey pucks. The chocolate is a nice addition, but I think I will try lemon zest and a bit of juice next time. That should result in a very light, tart cookie. Good with coffee, and maybe vanilla ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"

I’ve always liked them, but had never made them before. But I had an 8 oz bag of shredded unsweetened coconut in the cupboard that I needed to use, I used a combo recipe, the NYT for proportions and the Serious Eats for the chocolate idea. I was a little short on coconut, but I Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[66],"tags":[25,17],"class_list":["post-1635","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking","tag-food"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/1635","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/comments?post=1635"}],"version-history":[{"count":2,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/1635\/revisions"}],"predecessor-version":[{"id":1638,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/posts\/1635\/revisions\/1638"}],"wp:attachment":[{"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/media?parent=1635"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/categories?post=1635"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kristine-smith.com\/index.php\/wp-json\/wp\/v2\/tags?post=1635"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}