Karl and I went to Europe a year ago and we spent a part of our trip in the area of Bordeaux. Surrounding Bordeaux, there is a lot of cute wine villages and since we love wine so much, we decided to go to this adorable village called Saint-Emilion (my dad’s friend Michel said we absolutely had to go and he was right!).  In St-Emilion, we found this small macaroon shop where they were making all sorts of macaroons. Needless to say, my favourite kind was the coconut macaroon. This recipe reminds me of our wonderful trip to Europe. Hope you enjoy them as much as I do 🙂
Source:http://www.1001recipe.com/recipes/food/coconut_macaroon/
Course: Dessert Yield: 12 servings Prep Time: 5 mins Cook Time: 20 mins
Ingredients
- 3 egg whites
- 1/2 Cup of white sugar
- 1/2 Cup of golden corn syrup (if not use the transparent one)
- 1 Teaspoon of vanilla extract
- 1/2 Cup of all purpose flour
- 2 1/2 Cup of sweetened coconut flakes
Instructions
- In a stainless steel bowl (or glass) over a saucepan of simmering water, whisk together the egg whites, sugar and salt.
- When the mixture is warm to the touch, remove from heat and stir in the corn syrup, vanilla, flour and coconut flakes.
- Cover and refrigerate for about an hour or until the dough is firm.
- Preheat oven to 325 F.
- Cover a baking sheet with parchment paper. Place small mounds (about 1 tbsp) of the dough on to the parchment-lined baking sheet 2 inches apart.
- Bake for 15-20 minute or until golden brown.
- Remove from the oven and let cool on the baking sheet for about 10 minutes. Remove to wire racks to cool completely.
- Store in an air tight container to make sure they don't dry out quickly.
