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Thursday, January 1, 2009

New Year, New Recipes

I've thought and thought about a good New Year's Resolutions.  So besides being more productive with my lesson plans I'm thinking of trying out a new recipe every week.  I did this for a while last year but after moving to my new apartment and having computer issues I got off track.  

So, Happy New Year.  My first recipe I actually made yesterday for my New Year's gathering at my apartment and it's another Ina classic.  I bought another Barefoot Contessa cookbook several days ago with some Christmas money and this recipe had to be tried out immediately.  
They were just the right amount of sweetness and very chewy.  I have to admit I don't even think I've ever eaten a Macaroon until I made these but I'm pretty sure these are better than all the rest.  

Coconut Macaroons
~Ina Garten from Barefoot Contessa Family Style
Makes 20-22 cookies
14 ounces sweetened shredded coconut 
14 ounces sweetened condensed milk 
1 teaspoon pure vanilla extract 
2 extra-large egg whites, at room temperature 
1/4 teaspoon kosher salt

Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.