Today for some reason I feel very poetic so there you go...
You are my passion,
You are the inspiration
That motivates me against my fears
You are my strength
You are a facet
That defines me
You are my pleasure
You are the desire
That inspires me to be better
You are my unknown
You are the riddle
That makes me prove myself
and yes - This is what blogging means to me!!
This is also by far my daughters favorite cookie until now. She also frequently requests me to make these Lamingtons so I guess she loves the the chocolate-coconut combination, seemingly inherited from her parents.
Yields: 2 dozen (24) Macaroons
Recipe adapted from here and here
4 - Egg whites, at room temperature
1 Cup - Sugar
1/4 teaspoon - Salt
1 teaspoon - Pure vanilla extract
1/2 Cup - All purpose flour, sifted
1 Tablespoon - Corn starch
3 cups - Desiccated coconut, shredded or flaked (Unsweetened) *Refer Notes
1/4 Cup - Chocolate Morsels
1/2 Tsp - Coconut oil or Butter
- Preheat the oven to 350°F.
- Spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk together the egg whites, sugar, and salt until the mixture is creamy.
- Stir in the vanilla extract, flour, corn starch and coconut and mix.
- Cover and refrigerate for about two hours, or until firm.
- Line two baking sheets with parchment paper or aluminum foil and place small balls of the batter (about tablespoons) on the baking sheet
- Bake for about 15 to 20 minutes or until golden brown.
- Remove from oven and let cool on a wire rack
- While the macaroons are cooling, take a microwave safe bowl and add chocolate morsels and coconut oil.
- Microwave on high for 1-2 minute or just until the chocolate starts melting.
- Whisk the chocolate mixture to avoid lumps
- Take a teaspoons of melted chocolate and drizzle it over the cooled Macaroons.
- Toasting the coconuts brings out a deeper richer coconut flavor. Highly recommend not to skip this step
- You can skip the chocolate drizzle but again - I highly recommend it :)
- Leave at least 1.5 inches between each cookie before baking as they tend to grow bigger as they bake
- You can make these with fresh coconut too.Just toast them a little more than mentioned in the recipe