My son and I modified a Thai beef curry recipe from a high-end neighborhood restaurant using what we had on hand and enjoyed. We will cook this again because we were both impressed. Serve with cooked rice.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- cooking spray
- 6 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar, or more to taste
- 1 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 (14 ounce) package shredded coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Spray baking sheets with cooking spray.
- Whisk egg whites and cream of tartar together in a bowl until foamy.
- Gradually whisk sugar into egg white mixture until blended.
- Whisk almond extract and flour into egg white mixture until stiff peaks have formed. The egg whites should form a sharp peak that holds its shape when whisk is held straight up.
- Fold coconut into egg white mixture until incorporated.
- Drop spoonfuls of batter onto prepared baking sheets.
- Bake in the preheated oven until just golden brown, 8 to 9 minutes. Cool on baking sheets for about 2 minutes; transfer to wire rack to completely cool.
- I usually make this in conjunction with creme brulee because the creme brulee needs 6 egg yolks, therefore the 6 egg whites go to this recipe! 🙂
Reviews
Proportions of egg whites to coconut was WAY off. I added several more egg whites, which eventually did not help. You take a bite and end up with your mouth full of coconut shreds and there is no airy-ness to it at all.
Excellent!!! Thank You! So Easy & Yummy! Cant wait for the whole family to try it tomorrow for Easter.
This is a light and fluffy macaroon recipe. This cookie would make a nice addition to a holiday cookie tray! I followed the recipe exactly. I baked for 9 minutes and the cookies were a nice golden brown on the bottom but a little sticky on top. Other than that – no complaints! Thanks for sharing!