What do you do when you have leftover egg whites? Don’t even move your lips if you were going to say toss them out! You could obviously make an egg white omelette, but why not something sweet? Sure, you could make the obvious choice – macarons…but meh. You could whip up a batch of those oh so fun and cute Unicorn Fart meringue cookies. Cuz who doesn’t like rainbows and unicorns? Or you could make something that you might not think of right away – coconut macaroons.
I’ve had a thing for coconut macaroons ever since I had my first bite of one when I was a kid. No, I don’t remember when or where I had it…just that I thought it might be the most perfect thing ever. Of course later, as I matured <cough cough> and I got to taste other sweet treats I learned about a magic candy bar called Almond Joy. Get! Out! My coconut macaroon was now bearing the gift of an almond and it was swaddled in a bath of dark chocolate. I now could die. I had officially tasted my most favorite flavor combination.
Fast forward a decade or two (but who’s counting), I’m still in love with coconut, dark chocolate and almonds. So when I found myself with a half dozen leftover egg whites, from making that gorgeous Breton gateau, I knew that I couldn’t just make up a boring ol’ egg white omelette. We were going to have some coconut macaroons to celebrate those leftovers. (Yes, I said celebrate leftovers. Leftovers are not meant to be shamed. They’re here to teach us how not to be wasteful, to show that we have willpower – you don’t have to devour that entire chocolate cake in one sitting, and sometimes the longer a dish sits…the better it tastes – not raw egg whites…but you know where I was going with this.)
As you stare at these pictures of coconut macaroons I am sure you’re asking yourself “why is she blathering on about almonds and Almond Joys…I don’t see any almonds.” I’ve seen where others have topped their macaroons with an almond (cute) but I decided to crush the almonds and add them to the whole coconutty mixture. So the almonds are actually inside the macaroons and you get a taste of them in every bite. Pretty smart, if I do say so myself.
You may also notice that these don’t look like those white and fluffy coconut macaroons with just a touch of golden brown on the edges. That’s because I make mine just a bit different. Instead of just whipping the egg whites, sugar and vanilla (oh yeah, I also use rum instead of vanilla – a bit more tropical don’t you think?) until they just come together, I whip them into soft peaks. This causes the egg whites to bake up crispier…almost like a macaron. So these coconut macaroons (notice the difference in the number of o’s…macarons and macarOOns are not the same thing) have a consistency more like their French brethren.
Of course they wouldn’t be complete without a drizzle of rich dark chocolate (but what is?).
After beating Craig out of the kitchen and not letting him dig into to these until after I got my pictures, we finally got to sit down and enjoy them.
Now get in that kitchen and make up a batch of these. And hey, if you crack the eggs just to make these coconut macaroons (which I highly recommend and is totally worth it) you can use those leftover yolks to make that Breton gateau or maybe even some ice cream. Sounds like a win-win to me.
- 3 Large Egg Whites (approximately ½ cup)
- ½ Cup Sugar
- ½ Teaspoon Rum
- ⅛ – ¼ Teaspoon Fine Grain Sea Salt (I used somewhere right in the middle)
- 2 Cups Sweetened Flaked Coconut
- 2 Cups Unsweetened Flaked Coconut
- ⅓ Cup Almonds, Crushed (I roughly chopped them in the food processor)
- Dark Chocolate, Melted (I used a 70% cocoa chocolate)
- Preheat oven to 325 degrees Farenheit.
- Arrange baking racks in thirds in the oven.
- Line 2 baking sheets with silicon baking sheets or parchment paper.
- Pour the egg whites, sugar, rum and salt into a mixing bowl and beat until soft peaks form. Soft peaks are when a peak forms where the tool was, but the peak almost immediately drops.
- Fold in the coconut and almonds.
- Once everything is mixed, use an ice cream scoop to dish out the batter and lay it on the baking sheets.
- Place one sheet on the bottom rack and another on the middle rack.
- Rotate the sheets halfway through cooking time.
- Bake for 20-30 minutes.
- Cookies should be golden brown and crispy on the outside.
- Remove from oven and let cool.
- Once cooled, melt the chocolate and drizzle over top of the cookies. (or you can dip just the bottoms, do a combo of both or just dip the whole thing in the chocolate…you can’t go wrong)
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