Coconut macaroons (not macarons): 11 cents each

As a copy editor and a cook, it goes without saying I have some pet peeves when it comes to food spellings. For instance, a single sandwich cooked in a panini press? That’s a panino; “panini” is the plural. Cassava root cooked in a mash? That’s yuca, not “yucca,” which is a spiky, inedible plant found all over Southern California. And those little ground-up beans you sometimes see sold as “cocoa nibs”? Those are cacao nibs, from the cacao bean. Cocoa is the processed powder. But the one that really burns my ass is when people call the French macaron, that notoriously-difficult-to-master meringue sandwich cookie, a “macaroon.” Most people know what a macaroon is—that sweet, sometimes dense puck of coconut and egg white. Does the macaroon even look anything like a macaron? Let me answer that for you: NO. So please, people, stop it. Here to help is a super-simple recipe for light coconut macaroons (chocolate chips optional), which also happens to be a splendid way to use up egg whites left over from eggs used for ice cream or crème brûlée.

I only had half a bag of coconut this time around, which resulted in a lighter, more meringue-like cookie, but it was still good. This recipe came from the friend of a former co-worker Nancy Reagan! It makes about 18.

• 2 egg whites (freeze them in a bag next time you have any extra; they last forever): $0
• 7 oz. sweetened shredded coconut (again, I used 3 oz. here, and it was OK, but 7 is best): $2
• 3/4 cup sugar: 15 cents
• 1 tsp vanilla: 10 cents
• Pinch salt: 1 cent
• 1/4 cup flour: 5 cents
• Optional: Handful of chocolate chips: 25 cents
TOTAL: $2.10/18 = 11 cents each

Pretty simple stuff here, folks:

1. Preheat oven to 325 F.
2. Beat together egg whites, sugar, salt, vanilla and flour.
3. Fold in coconut and chocolate chips, if using. (The mixture will be kind of crumbly, as you can see in the picture; this is fine. And keep in mind this is less coconut.)

4. Drop by tablespoons on Silpat- or parchment-lined cookie sheets. (If the mixture is super-crumbly, try to form it into a ball as best you can.)

5. Bake for 15-20 minutes until lightly browned. Let cool completely before removing from the cookie sheet.


11 responses to “Coconut macaroons (not macarons): 11 cents each

  1. I was going to go for a run, but instead I think I will make these right now.

  2. Ha, I’d give up a run to make these as well. I love macarons ( lol) sorry had to do it! Cheers!:)

  3. So, how is this for small internet world? I clicked over to your blog from your comment on mine, and lo and behold I’ve already read this post! A Facebook friend shared it this morning.

    Amen to the spelling smackdown! I love macaroons AND macarons.

  4. I just made these – literally, in minutes! They are fabulous. It’s worth keeping some sweetened coconut around just for this reason.

    • That and freeze your leftover egg whites in pairs, and you’ll be ready for cookies at a moment’s notice. As I mentioned, they’re great even without the chips.

  5. I rarely pay attention to money, but was jolted into thinking it might be a consideration after reading your post. Spelling freaks me out too… hope you don’t spot anything in my posts – yikes!

  6. I love this! So easy to make – all of the ingredients are already in my pantry!!

  7. Haha, I sooo hear you. Being from Switzerland (I speak both German and French) the liberal use of foreign language and the liberty taken with it amazes me. Like “entree” which really comes from a word meaning ‘to enter’ and is therefore in France and Switzerland justly an ‘Appetizer’ or something to enter into a meal with, lol. I could go on, but let’s leave it at that 🙂

  8. Oh, and yes, it drives me nuts when people can’t speak or spell right. A couple of years ago I tried that online dating thing for a while. I had on my profile: If you can’t spell, don’t bother contacting me, haha!

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