This post is a bit belated, since he’s been churning these out all through the holidays, but my dear husband make them again this weekend for my aunt and uncle, and they tend to stay at the forefront of your mind for a while! Macaroons from the store just don’t compare. And minus cooling time, they’re pretty quick prep (which is my favorite thing, possibly ever).
And so I give you, Husband Macaroons:
Adapted from “The Fannie Farmer Baking Book”
Makes about 20 macaroons
This recipe doubles (and triples) beautifully! And do not fear, they will get eaten.
For a gluten-free variation, replace flour with finely ground skinless blanched almonds.
2 egg whites
½ cup sugar
2 tablespoons all-purpose flour, or 2 tablespoons finely ground skinless blanched almonds
Pinch of salt
1 teaspoon vanilla extract
2 cups sweetened shredded coconut (about half a bag)
½ cup chocolate chips/chunks, semi-sweet, dark, or a mixture (optional)
Preheat oven to 350°F. Line baking sheets with aluminum foil or parchment paper (I highly recommend the parchment paper, as the foil can sometimes stick).
Beat the egg whites with hand mixer (high speed) or by hand until they form stiff peaks.
In small bowl, combine sugar, flour and salt. Add mixture to egg whites in thirds. Then beat in sugar, flour, and salt (on low speed) and add vanilla.
After dry ingredients are well incorporated, fold in the coconut with a rubber spatula. All the coconut flakes should be soggy, but the batter shouldn’t pool at the edges.
Form the batter into small 1 inch balls and place 1 ½ inches apart on baking sheet.
The liquid shouldn’t run into a muddle around the balls. Keep a small bowl of warm water to dip your finger in, because the batter won’t stick to wet hands.
Bake for 12-16 minutes in the middle of the oven until puffed slightly and very lightly browned at the tips. Let cool on rack until while you prepare chocolate! (Reserve foil/parchment lined cookie sheets for dipping). Voila!