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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
4 large egg whites |
1/2 cup sugar |
3 cups dry unsweetened grated coconut |
1 vanilla bean |
1 teaspoon grated lemon rind |
1/4 cup sour cream |
garnish: chocolate curls |
Directions:
1. Combine egg whites and sugar in top of double boiler; cook, stirring constantly, over hot (not boiling) water, until sugar dissolves and egg whites are warm. Pour egg mixture into a large bowl; whip until stiff.
2. Put coconut in a separate large bowl. Cut vanilla bean in half lengthwise; scrape seeds, and add to coconut, stirring until blended. Stir in lemon rind and sour cream.
3. Fold egg white mixture into coconut mixture. Shape mixture into small mounds (1 1/2 inches in diameter) on a baking sheet lined with parchment paper.
4. Bake at 350° for 10 minutes or until macaroons just begin to brown. Cool completely on wire racks. Place macaroons on a serving plate. Garnish, if desired.
5. Note: Use a small ice-cream scoop to make evenly shaped cookies.
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