Baking cookies or bread just makes the house smell so good in the evenings and it makes N ask the question,”Whats cooking”? as he comes home. This recipe is one of my favorites as it reminds me of the coconut biscuits sold at bakeries in India.N likes the nei biscuit(butter biscuit) and this one and the coconut-cherry filled buns are my all time favorites. My mom used to buy me these goodies on the way back home from school and when I think back of those times it just reminds of the people I love.
There are many recipes to make a macaroon- one with condensed milk and one with sugar. I like the version with sugar and I use Alton Brown’s recipe from Food Network to make these cookies. I use the dry powdered coconut sold at Indian stores for this recipe as it literally melts in the mouth when you bite into the cookie. You can also use sweetened coconut flakes but it gives a chunky feeling and kind of an oily feeling so I stick to the powdered coconut/dry coconut flakes.
You have to be very careful when you bake these macaroons- if the sugar is too much then the cookie is like a candy, if you add more coconut then it tastes dry and chunky. Adding too many egg whites makes the batter runny and you cant bake at all!
Ingredients: (I can make about 20-22 cookies with this measurement)
4 large egg whites (or about 3/4 cup egg whites if you are using break free egg products)
Salt- a pinch
Sugar- 1/2 cup
1 (8-ounce) package sweetened shredded coconut
Preheat oven to 350 F. Toast the coconut till it is light golden brown in color(whether you use powdered or sweetened toast it for 1-2 minutes).
Beat the egg whites in a stand mixer/hand mixer for about 5-7 minutes so that the egg whites form a foam and then becomes stiff like a peak when you remove the mixer. Set aside.
Slowly add the sugar and coconut and fold in the mixture without mixing it too much as it will break the fluffiness of the batter.
Using a spoon, drop a tablespoon quantity of the cookie batter into the cookie sheet lined with parchment paper. Bake at 350 F for 15-20 minutes till the top is golden brown.
Let it cool down. Store the cookies in an airtight container. Serve with tea or coffee in the evenings.
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