Coconut-Lemon Macaroons

Coconut-Lemon Macaroons

A citrus twist gives these sweet macaroons a pie-like vibe, while the finishing touch of salt makes them as addictive as cookies. Swap out the lemon for lime if you wish. There’s a bit of delicious oozing at the bottom of the macaroons, but those caramelized bits were my guests’ favourite part! If you want picture perfect macaroons, simply snip around the bottoms to trim.

Ingredients:
1 egg white
2 tbsp (30 mL) lemon zest
½ cup (125 mL) sweetened condensed milk
2 cups (500 mL) sweetened shredded coconut
Pinch coarse sea salt

Directions:
Preheat oven to 325°F (160°C).

Whisk together egg white, zest and sweetened condensed milk. Stir in coconut until thoroughly combined.

Line a cookie sheet with parchment paper. Spoon 12 heaping tablespoons of coconut mixture, each placed 1 inch (2.5 cm) apart, on cookie sheet. Sprinkle with salt. 

Bake the macaroons until golden, about 20 minutes, and let cool completely before serving. Lovely served with vanilla ice cream or lemon gelato.    Makes 12 macaroons

Frangipane By Julia Child

Frangipane   by Julia Child

This is a very thick type of creme patissiere with crushed macaroons or powdered almonds.  Use it as a filling for crepes or tarts.  Any leftover frangipane can be mixed with an equal amount of creme patisserie and used as a filling.

Ingredients:

1 egg

1 egg yolk

3/4 cup granulated sugar

1/2 cup all purpose flour

1 cup boiling milk

3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1/3 cup pulverized macaroons or pulverized almonds
Optional: 2 to 3 tablespoons Kirsch

Directions:

Beat the egg and egg yolk in the mixing bowl.  Gradually add the sugar slowly until the mixture is pale yellow and forms the ribbon.  Beat in the flour.  Continue beating and slowly add the boiling milking a thin stream.

Pour into saucepan and set over moderate heat.  Stir slowly with a whisk reaching all over the bottom of the pan.  When the mixture begins to coagulate into lumps, beat it vigorously until it smooths and thickens into a stiff paste.  

Then over a moderately low heat, beat it with a wooden spoon for 2 to 3 minutes to cook the flour thoroughly.  Be careful the custard does not scorch on the bottom of the pan.

Off heat, beat in the butter, then the flavorings, macaroons or almonds, and optional kirsch.  If not used immediately, clean custard off the sides of pan and dot top with softened butter to prevent a skin from forming on the surface.  Frangipane will keep for a week refrigerated or can be frozen.

Almond-Walnut Thumbprint Macaroons

Almond-Walnut Thumbprint Macaroons

These cookies are less sweet and chewier than many traditional nut macaroons. The recipe is from Eileen Dangoor Khalastchy, an 86-year-old cook and baker.  Ms. Khalastchy has tinkered with the recipe, substituting walnuts for some of the almonds and adding an egg yolk to the traditional whites.

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Ingredients:

1 ¾ cups blanched almonds 

1 ½ cups walnuts 

1 scant cup sugar 

1 teaspoon ground cardamom 

1 large egg 

2 egg whites 

1 cup of rose water, optional 

½ cup good quality raspberry jam, or 1/2 cup 

   shelled pistachios

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Directions:

Put the almonds in a food processor fitted with a steel blade and pulse until mostly powdered with a few crunchy bits remaining, about 15 pulses. 

Transfer to a large bowl. Put the walnuts in the food processor and pulse until mostly powdered. Add the walnuts to the almonds. 

Add the sugar, cardamom, egg and egg whites to the bowl and, using one hand, mix to combine. Cover with a towel and let the mixture sit for at least 8 hours or overnight to dry out a bit.

Heat the oven to 325 degrees and line 2 baking sheets with parchment paper. Pour rose water or 1 cup of water in a small shallow bowl. Dampen your hands with the rose water and scoop up about a tablespoon of the dough at a time, pressing it into walnut-size balls. Place the macaroons on the baking sheets about 2 inches apart and flatten them slightly. Use your thumb to make a small indentation in the middle of each. 

Transfer the baking sheets to the oven and bake for 15 minutes, then remove and put either 1/4 teaspoon of the raspberry jam or a pistachio in each thumbprint. Rotate the pans and continue baking for 10 more minutes or until golden and firm. Cool to room temperature on the baking sheets and serve or freeze.

Yield: About 3 dozen cookies

Coconut Macaroons ..... Day Eight of "Twelve Days of Christmas Cookies".

Coconut Macaroons

The recipe shared today is from a friend who attended the same church when we lived in Ohio. Rita shared this recipe several years ago and this cookie has been a part of my baking annually at Holiday time. This recipe makes the softest, chewiest, and sweetest macaroon.

Ingredients:

2 eggs

3/4 cup sugar

1/3 cup flour

1/4 cup baking powder

1/8 teaspoon salt

1/4 teaspoon cinnamon

1 Tablespoon melted butter, cooled

1 teaspoon vanilla

2 2/3 cup coconut

1/4 teaspoon grated lemon rind.

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Directions:

Beat eggs until foamy: slowly add sugar and beat until thickened and lemony in color, approximately 5 minutes. Combine the flour, baking powder, salt, and cinnamon and fold into the egg mixture. Add the cooled melted butter, vanilla, coconut, and lemon rind. Fold just to mix. Drop by rounded teaspoon on prepared baking sheets. Can be decorated with a quartered candied cherry, nut or colored sugar sprinkles. Bake at 350 degrees 15 minutes or until the edges turn brown. Remember: Do not bake on a humid day or they are flat!