project wedding dessert bar: part 2 (coconut macaroons)
It’s coconut macaroon time! Which also means it’s party time! And part 2 of my Project Wedding Dessert Bar series! Are you excited yet?!?!?
First, we’ll need a whole lotta whites. Egg whites, not people – and certainly not in a discriminating way.
We’ll find another use for all those delicious yolks later. Mayonnaise? Hollandaise? The yolks will make a TON of either, that’s for sure. The key is no waste! There are always more delicious things to be made with the discarded parts of the ingredients. The more I cook and bake, the more I know this to be absolutely true.
But for now, just sit back and admire the skill it takes to crack that many eggs and separate the whites, while only breaking a single yolk (and it broke post-cracking because I dropped it too violently into the bowl).
I’ve built a lovely mountain of coconut shavings, diddly dee. There they are, standing in a mound.
Get dirty. It’s the fastest, easiest way to gooey-up the coconut.
Cook away moisture to reduce the risk of ending up with sad, melting blobs instead of cute, toasted cookies.
Quick break: hydrate! Use a cheerful glass for best results.
Remember there are raw egg whites in there. Freak out.
Recall that they were organic, free range eggs. Simmer down a little.
Slurp down a gin and tonic while macaroons bake off. This drink doesn’t need as pretty of a glass because it has booze in it. Gin goggles make everything and everyone look prettier anyway, so go ahead and use that beat up pint glass someone took home from some bar back in college.
Wipe away drool. Do not devour! Still have 120 guests to supply dessert for in less than four weeks! Not to mention that these babies still need to be dipped into dark, luscious chocolate. But that will happen post-freezing. For now, into the freezer these go to stay fresh!
Coconut Macaroons (from David Lebovitz’s Chocolate Coconut Macaroon recipe)
Makes 30 cookies (I quadrupled the recipe for the dessert bar)
4 large egg whites
1 1/4 c. sugar
1/4 tsp. salt
1 Tbsp. honey
2 1/2 c. unsweetened coconut (available in natural foods shops, at Whole Foods, and online)
1/4 c. flour
1/2 tsp. vanilla extract
2 oz. bittersweet or semisweet chocolate, chopped