Description
Bringing a new boyfriend home to meet the family can be daunting, especially with a Sicilian father. To avoid awkward conversations, I turned to coconut macaroons. While my plan seemed to work, my husband’s account of the evening revealed a different story – one of sweat and discomfort in the hot kitchen. Despite the chaos, it remains a memorable Christmas tale.
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Ingredients
Units
Scale
- 6 egg whites
- 2 1/2 cups sugar
- 2 Tbs maple syrup
- 2 tsp vanilla extract
- 2 Tbs brandy
- 1 1/4 cup all-purpose flour
- 2 14–ounce bags of sweetened coconut
- 1/2 tsp salt
Instructions
- Preheat oven to 330 degrees Fahrenheit.
- In a metal bowl, combine egg whites and sugar.
- Heat egg white and sugar over a double boiler, stirring frequently.
- Cook for about 10 minutes, or until the mixture becomes creamy in appearance and sugar is fully incorporated into the egg whites.
- Remove from the heat and add in the maple syrup, vanilla extract, and brandy.
- In a large bowl, combine the flour, coconut, and salt.
- Mix the egg white mixture into the coconut mixture and stir to combine.
- Refrigerate for at least 1 hour or overnight.
- Scoop onto a parchment paper lined cookie sheet or Silpat and bake for 15 minutes, or until golden brown on top.
Notes
Yields 36 cookies