As I mentioned in my last post, lately I’ve been all about using up the ingredients I had leftover from Thanksgiving. That amazing pudding from Flour came to the rescue when I had loads of half-and-half and heavy cream in the house. But the pudding had a lot of egg yolks in it, and there I was stuck with the whites. Back to the drawing board… so I put a call out on Twitter to my foodie friends, asking for suggestions for how to use up those seven whites. After I got over the feelings of inadequacy when Irvin Lin told me he had 75 egg whites in his freezer that he needed to use up, I found this recipe on Joy the Baker.
I haven’t had lots of luck with coconut macaroons in the past (think soggy), so I was dubious at first. But Joy says her recipe was originally from Alton Brown, and he usually knows his stuff. You whip up the whites until they’re “very stiff.” That’s where recipes I’ve tried before have gone wrong. And then you toast the coconut — partly it’s so that you get nice color, but it’s really to dry out that bagged sweetened coconut, which is pretty damp when you use it as-is.
I just looked back at Joy’s recipe and realized she calls for dipping them in milk chocolate. I went with a blend of semi-sweet and bittersweet instead, and the results were awesome. I might even make these again for Christmas.