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Coconut Macaroons

Recipe Date:
September 20, 2013
Cook Time:
Imperial (US)

Pair with our Sonoma County Sauvignon Blanc.

  • 1 cup egg whites
  • 14 ozs granulated sugar
  • 18 ozs macaroon coconut
  • 1/2 vanilla bean, scraped out
  • 1/2 tbsp grated lemon zest
  • 1/2 tbsp grated orange zest
  • 2 ozs creme fraiche or sour cream

In a KitchenAid mixing bowl, combine sugar and egg whites. Place over warm water bath and mix until sugar has dissolved. Place bowl onto mixer with whisk attachment and whip to shiny peaks. Mix in the rest of the ingredients. Refrigerate overnight.

Preheat oven to 300F.

Line a ½ sheet tray with parchment paper and using a 1oz ice cream scoop, scoop and pack the coconut mixture. Release the coconut mixture and it should look like a half dome. Place flat side down on parchment paper and bake in oven till light golden brown. Approximately 15-18 mins. Cool and enjoy with our Sauvignon Blanc!

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