Tuesday, September 13, 2011

September 8, 2011

When I think of fall, especially the time of year when it's not quit fall, but more summer (and you want it to be fall right now), I think of lovely Macaroons. When I make them, it's a 2 day process. The time is worth the wait, because we're not talking about just Macaroons here, we are talking about Pina Colada Macaroons. In a recent find of culinary exploration, I found what I believed to be the perfect Macaroon Cookie. Then I realized I could make it better really quickly. I saved the juice from a small can of crushed Pineapple and saved it for the Macaroon mixture. I added only about 1 tablespoon of Dark Rum to the cookie mixture and let it sit in a glass container in the refrigerator overnight. This helped develop more flavor and gave the cookie dough a complexity and edge at the same time. The next day, the dough was already done and baking started early to avoid a hot apartment. This recipe will surely bring a smile to your life, and probably even a laugh or two. And don't forget the milk. This is one tasty treat!

Pina Colada Macaroons

7 Egg Whites
2 1/2 cups Sugar
2 tablespoons Wildflower Honey
2 teaspoons Vanilla
1 pound of Sweetened Flaked Coconut
1 1/4 cups All-Purpose Flour
1 small tin of Crushed Pineapple, (using only the drained juice)
1 tablespoon of Dark Rum

Combine the Egg Whites, Sugar, Honey and Vanilla in a large bowl and place over a medium saucepan of simmering water. Cook and stir constantly for 10 minutes until the sugar dissolves. Combine the Coconut and Flour in a separate bowl and mix together. Remove the Egg White mixture from the heat and stir in the Coconut mixture. Now, put this mixture in a glass bowl or container, cover and refrigerate overnight. Heat your oven only to 300 F. Lightly spray 2 large baking sheets with Oil and set aside. Remove the batter from the refrigerator and scoop with a 2-ounce ice cream scoop and drop onto the baking sheets a few inches apart. Bake 20 minutes until golden brown, but still soft in the center. Cool 5-10 minutes on the baking sheets and then place on a baking rack to cool. Enjoy!

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