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Chef Walter’s Flavors + Knowledge: Coconut Macaroons

Wednesday, March 05, 2014

 

Delicious and succulent, coconuts macaroons are a favorite United States treat. Originating in Scotland, the coconut macaroon is a version of the macaroon, a tender, delicate type of cookie. Shredded coconut fills the coconut macaroon with a delicious flavor and interesting texture.

Coconut Macaroons

Ingredients

  • 4 large egg whites
  • 1/2 cup sugar
  • 3 cups dry unsweetened grated coconut
  • 1 vanilla bean
  • 1 teaspoon grated lemon rind
  • 1/4 cup sour cream
  • Garnish: chocolate curls optional

 

Directions

  • Combine egg whites and sugar in top of double boiler; cook, stirring constantly, over hot (not boiling) water, until sugar dissolves and egg whites are warm. Pour egg mixture into a large bowl; whip until stiff.
  • Put coconut in a separate large bowl. Cut vanilla bean in half lengthwise; scrapes seeds, and adds to coconut, stirring until blended. Stir in lemon rind and sour cream.
  • Fold egg white mixture into coconut mixture. Shape mixture into small mounds (1 1/2 inches in diameter) on a baking sheet lined with parchment paper.
  • Bake at 350° for 10 minutes or until macaroons just begin to brown. Cool completely on wire racks. Place macaroons on a serving plate. Garnish, if desired.

 

Note: Use a small ice-cream scoop to make evenly shaped cookies.

 

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well”. www.chefwalter.com / http://www.chefwalter.blog.com/

 

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