Coconut Macaroons

Here I am, about to type up today's blog post...thinking coconuts... imagining tropical beaches with sunshine and sparkling waters...and envisioning the chewy, fragrant first bite into a warm macaroon that's been drizzled with milk chocolate.

But...

Andrew Zimmerman is on the background, eating baluts, which are fertilized duck eggs that have been boiled alive around day 18 of incubation. 

Duck embryos with beer. You can't not pay attention.

Anyway, the commercials are back on, which means I can stop yapping about unborn ducklings and go on with Coconut Macaroons. 

My sincerest apologies to those of you who really didn't want to know about baluts.

My other sincerest apologies to those of you who love baluts and rave about all its good and aphrodisiac qualities. Relax- I come from a country that invented soondae. :P

 

 

Egg white is whipped into a sturdy foam, which gives these macaroons their light, airy texture. Be sure to leave the egg out in room temperature for a little bit before whipping the egg white. Cold egg whites don't generate as much volume. 

 

 

Two spoons can be used to scoop the mixture onto the baking sheet.

Using your (clean!) fingers, shape the coconut mixture into small mounds. 

 

The macaroons, right after their bake in the oven, cooling on the racks. 

Drizzled with chocolate, cooled, arranged, and ready for send-off! :D

Coconut Macaroons

*makes about 50 macaroons* 

 

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 egg white, whipped
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 1 (14 ounce) package flaked coconut, sweetened (thanks Flo!)

Directions

1. Preheat oven to 350 degrees. Line baking sheets with foil (I used parchment paper); grease and flour foil. Set aside.
2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
3. Bake 15 to 20 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.  

Source: Allrecipes