You can't have baking without cookies. Fundamentally, anyone who wants to become a baker has to learn how to bake them. But as they learn, the term "cookie" can be a broad one given some variants that break from the mold. For example, a Macaroon doesn't use ingredients like flour and butter for its base. Instead, these cookies are made from a combination of meringue and shredded coconut.
However, take note that Macaroons should not be confused with the sandwich-like Macarons that are made of grounded almonds instead. Today's recipe will shed light on how to bake this type of cookie with a pineapple coconut variation, and will include its own variations for up-and-coming bakers to try.
A simple Macaroon
Macaroons consist of a formula of shredded coconut, egg whites, vanilla, and sugar (and sometimes other ingredients for variations much like the following recipe). In the past, the formula would start with a meringue formed by whipping the egg whites until they formed soft peaks, then gradually adding the sugar until stiff peaks form. Afterward, the remaining ingredients were folded into the meringue to complete the batter.
However, this process is no longer necessary as all the ingredients can be simply stirred together in a bowl. Once the batter is done, it can be transferred to a cookie sheet or parchment-covered baking trays in drops and baked into cookies. The following recipe uses the latter method.
Ingredients:
- 4 egg whites
- 2 cups granulated sugar
- 3 cups Macaroon coconut
- 1 tsp vanilla extract
- 6 oz pineapple slices
Directions:
- Preheat the oven to 200°C. Cut each pineapple slice into 5 smaller pieces. Set aside.
- Combine the egg whites, sugar, coconut and vanilla extract in a bowl and stir into a mixture.
- Using a small ice cream scoop or spoon, divide the batter into 1 3/4 sized mounds onto a parchment-lined baking pan. Use the back of the ice cream scoop or spoon to indent the center of each Macaroon and place a slice of pineapple in them.
- Place in the oven and bake for 20 minutes or until the Macaroons turn golden brown.
Serves: 20
Variations
- Chocolate Chip: Substitute chocolate chips for the pineapple slices used to fill the Macaroons.
- Melted Chocolate: Substitute melted chocolate for the pineapple slices used to fill the Macaroons.
- Espresso: Add 2 teaspoons of espresso powder to the mixture in Step 2.
- Raspberry Coconut Macaroons: Substitute raspberry jam for the pineapple slices used to fill the Macaroons.
