From my recent intensive investigation of macaroons.

Cutting the sugar of a standard recipe by 1/3 to 40%
doesn't hurt anything but reduces the browning.
Cutting by 50% is not recommended. The normal recipes
make for an exceedingly sweet cookie.

You can use other nuts. Walnuts should probably be
well teamed with vanilla rather than almond extract.
I think macadamias or pignoli would make a smashing
dessert, but I can't afford to experiment with them.

Grind the nuts fine with the sugar before adding
the egg whites. They won't get much finer after you
put in the whites.

If you're using preblanched nuts from the store,
bear in mind that they are quite dry (otherwise
they would probably mold in the package). Add a
tablespoon or two of water with the egg whites.

A 7-cup Cuisinart can just barely handle a standard
recipe that calls for 12 oz of nuts.

Do not forget a touch of salt.

There's nothing wrong with using one yolk. It
adds a little off color but don't substantially
change the texture. Adjust the amount of nuts
to compensate.

If you want them to look a little brown, cook them at
350 for maybe 8 minutes insteadd of 300-325 for 10.
This is for little baby-size macaroons. Add a minute
or two for bigger ones.

Use a thin cookie sheet or an insulated one. The
thicker noninsulated one I tried made the bottoms
brown before the tops did.

One of the recipes I posted said that you should use
baking parchment, because an ungreased sheet will
cause the macaroons to stick, and a greased one will
make them spread out flat, which is fine if you want
a flat crispy cookie. Others say use rice paper,
because it doesn't matter if the cookies stick to it.
For me, parchment worked great.

Final note. Almond macaroons, the original kind, are
so superior to coconut ones it's not funny. The latter
are good as a change of pace, though.

Coconut Macaroons
categories: sweet
yield: 30

1/2 c egg whites (approximately 2)
1/4 ts salt
1 1/4 c sugar
1/2 ts vanilla
2 1/2 c shredded coconut

Beat egg whites and salt until soft peaks form.
Gradually add sugar and beat until still peaks form.
Fold in vanilla and coconut.

Drop by teaspoonfuls 2" apart on a cookie sheet
covered with plain paper.

Bake at 325F for 20 min.

Cool slightly before removing from pan.

Joy Pallett, in Recipes and Remembrances
First Presbyterian Church, Kearney, NE
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