After 18 yolks devoted to Emily's Birthday Surprise. I needed something to deal with the whites and it wasn't going to be in the form of an egg bake. My friend Yvonne is famous, at the office, for her amazing coconut macaroons. Once I found out that that the recipe involved 1/2 cup of egg whites, I was sold. She graciously her recipe along with some helpful tips and tricks. Now every time I make ice cream, macaroons won't be too far behind.
Preheat oven to 325
1 package sweetened coconut 14oz
2 c. powder sugar
1 tube almond paste (refrigerated)
1/2 c. egg whites
1 tsp vanilla extract
1 package chocolate chips
In a large bowl combine coconut and sugar. Grate the entire tube of almond paste into the bowl stirring often so the paste doesn't stick back together. (refrigerating the paste will simply make it easier to grate)
In a small bowl, hand whisk the egg whites and vanilla until frothy. Pour this into the big bowl and mix until well combined. Scoop macaroons onto a parchment lined baking sheet. I used an ice cream scoop, but I have also used a melon baller for a daintier macaroon. (*I usually use a silpat for all of my baking, however I found that this won't give the macaroon a nice flat crispy bottom as well as parchment)
Bake for 19-21 minutes.
Once cooled, melt chocolate in a double boiler and dip macaroons halfway in. Refrigerate to harden. Macaroons can then be kept in an airtight container at room temp for up to 3 days or 1 week in the refrigerator. If I make them in advance I will refrigerate and then remove a couple of hours prior to serving.