[edward macarooneys]

Halloween, one of my favorite days of the year, is only four days away. This year I’m dressing up as Sloane Peterson from Ferris Bueller’s Day Off, white pleather jacket and all [in case you need a visual, check this out]. In honor of Mr. Rooney ["ROOONEY!"], I decided to whip up some coconut macaroons, a.k.a. macarooneys. These crunchy on the outside, chewy on the inside coconutty wonders were the perfect light bite to satisfy my sweet tooth. Although they look pretty fancy, don’t be deterred, they were a snap to make.

Edward Macarooneys

  • 2/3 cup sugar
  • 3 tablespoons cold water
  • 1 tablespoon corn syrup
  • 1/4 tsp salt
  • one 14-ounce bag sweetened shredded coconut
  • 2 egg whites
  • 1 tsp pure vanilla extract

Position racks in the upper and lower thirds of the oven and preheat to 375 degrees. In a small saucepan, bring sugar, cold water, corn syrup, and salt to a boil over medium-high het, stirring to dissovle the sugar.

In a medium bowl, combine the syrup with the bag of shredded coconut and let cool. In a separate bowl, whisk together egg whites and vanilla until foamy and thick; stir into the coconut mixture. Drop spoonfuls of the mixture onto each of 2 parchment-lined baking sheets. Bake until golden [about 15 minutes], switching the pans halfway through. Let cool completely on racks.

[Recipe courtesy of Everyday with Rachael Ray Magazine]

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