These coconut macaroons baked lightly provide a double dose of tropical flavor – a sweet coconut sandwich with coconut filling. Source: Martha Stewart Living, February 2003. Makes about 2 dozen.
Ingredients: For the cookies: – 3 cups unsweetened shredded coconut – 3/4 cup granulated sugar – 2 large egg whites – 1 teaspoon pure coconut extract – 1/8 teaspoon salt
For the filling: – 2 tablespoons unsalted butter, room temperature – 2 tablespoons coconut cream or unsalted butter, room temperature – 1/4 cup solid vegetable shortening – 3/4 cup confectioners sugar – 1 teaspoon pure coconut extract
Directions: To make the cookies: 1. Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl. Chill, covered, until cold, at least 1 hour or overnight. 2. Preheat oven to 325 degrees. Shape teaspoons of dough into balls. Space 1 1/2 inches apart on parchment-lined baking sheets. Flatten gently to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks. Cool completely.
To make the filling: 1. Beat butter, coconut cream, and shortening in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners sugar and coconut extract. Mix until pale and fluffy, about 2 minutes.
To assemble the cookies: 1. Spoon a small amount of filling onto the bottom of one cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Chill until filling is set, about 30 minutes. Let stand at room temperature for 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.
Comment: هذه الكعك القبيسة المخبوزة بشكل خفيف تبدو لذيذة جدًا! أحب الجوز الهند وأعتقد أن هذه
27.04.2023 @ 16:42
These coconut macaroons baked lightly provide a double dose of tropical flavor – a sweet coconut sandwich with coconut filling. Source: Martha Stewart Living, February 2003. Makes about 2 dozen.
Ingredients:
For the cookies:
– 3 cups unsweetened shredded coconut
– 3/4 cup granulated sugar
– 2 large egg whites
– 1 teaspoon pure coconut extract
– 1/8 teaspoon salt
For the filling:
– 2 tablespoons unsalted butter, room temperature
– 2 tablespoons coconut cream or unsalted butter, room temperature
– 1/4 cup solid vegetable shortening
– 3/4 cup confectioners sugar
– 1 teaspoon pure coconut extract
Directions:
To make the cookies:
1. Stir together coconut, granulated sugar, egg whites, coconut extract, and salt in a large bowl. Chill, covered, until cold, at least 1 hour or overnight.
2. Preheat oven to 325 degrees. Shape teaspoons of dough into balls. Space 1 1/2 inches apart on parchment-lined baking sheets. Flatten gently to about 1 1/2 inches in diameter. Bake cookies, rotating sheets halfway through, until edges begin to turn golden, 9 to 10 minutes. Transfer cookies to wire racks. Cool completely.
To make the filling:
1. Beat butter, coconut cream, and shortening in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until smooth, about 1 minute. Add confectioners sugar and coconut extract. Mix until pale and fluffy, about 2 minutes.
To assemble the cookies:
1. Spoon a small amount of filling onto the bottom of one cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Transfer to a platter; cover with plastic wrap. Chill until filling is set, about 30 minutes. Let stand at room temperature for 10 minutes before serving. Cookies can be stored between layers of parchment in airtight containers at room temperature for up to 3 days.
Comment: هذه الكعك القبيسة المخبوزة بشكل خفيف تبدو لذيذة جدًا! أحب الجوز الهند وأعتقد أن هذه