1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 tsp pure vanilla extract
tsp ground cinnamon
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
4 oz dark chocolate, melted
tsp cayenne pepper (or another favorite ground chile powder, such as ancho)
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, vanilla, and cinnamon in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and salt with an electric mixer on medium speed until stiff peaks form, about 4
minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a
mound.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets. I use a tightly packed cookie scoop/
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Stir the cayenne into the melted chocolate. Drizzle the cooled macaroons with it. Place on clean
parchment until the chocolate has set.
Yield: 24 cookies
Tuesday, April 26, 2016
Sesame Salted Caramel Macaroons
1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
1 Tbs tahini
1 tsp pure vanilla extract
14 oz (4- cups) sweetened shredded coconut
2 large egg whites
tsp kosher salt
cup granulated sugar
1 Tbs unsalted butter
1 Tbs toasted sesame seeds
1 Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
2 Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
3 Beat the egg whites and tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound. I use a cookie scoope filled tightly.
4 With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-
inches in diameter. Arrange 2 inches apart on the baking sheets.
5 Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
6 Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool
completely.
7 Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.
Make Ahead Tips:
The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.
Servings: 24
Yield: 24 cookies if using cookie scoop
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