Coconut Macaroons

I don't know about you, but I definitely didn't know that macarons weren't MACAROONS for SOME time. However, once I found out, I was extra curious to know what a MACAROON was!

Though there are MANY things that have the title of Macaroon, the original one came from France. They were a mix of baked almonds and egg whites. Eventually coconut replaced the almond to form the version we're most familiar with here in America. However, if you go to places like India, you'll find a version made with cashews, while in the Philippines it will resemble more of a cake. Either way, this summer sensation is always a hit with those who appreciate the texture.

Another great thing, this recipe is simple enough that your families littlest walkers can also help. We've really taken time to invite our boys into the kitchen and they LOVED making these. They stalked the oven and tasted ingredients with the greatest amount of curiosity and joy. So def don't be afraid to use this easy summer send off treat as a way to get the kids comfortable in the kitchen. Let's get to it.

Coconut Macaroons

Yield: 14 Pieces

Ingredient	Amount	Measure	Instruction
Unsweetened Shredded Coconut	216	Grams	Mix all ingredients together and scoop onto a parchment or Silpat lined half sheet pan with a Yellow #20 Scoop or about 3 Tbsp portions. Bake in a preheated 350 degree oven for 15-20 mins or until golden brown on the outside. Remove from the oven and cool to room temp
Granulated Sugar	193	Grams
Egg Whites	129	Grams
Salt	Pinch	Pinch

Say farewell to summer while enjoying this sweet treat! 

Storage: 3-5 days sealed in an airtight container

-Until Next Time-

Sincerely,

Summer aka Chef