Last night I had the privilege of teaching my 3-30 Minute Meal class to 16 fabulous individuals at the Cooks of Crocus Hill in Edina.
We talked about basic cooking techniques, great meals you can make quickly, basic grilling tenants, and then finished up with some coconut macaroons (inspired by a Cook's Illustrated recipe). If you missed this class, or want to check out others I am teaching this quarter, click here.
Coconut Macaroons
1 cup cream of coconut (not to be confused with coconut milk)
2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon salt
3 cups unsweetened shredded coconut
3 cups sweetened flaked or shredded coconut
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees. Line 2 baking sheets with the parchment paper and lightly spray the parchment with non-stick cooking spray.
2. Whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up clumps with your fingertips. Pout the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
3. Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1 inch apart. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking. Bake until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
4. Cool the cookies on the baking sheets until slightly set, about 2 minutes, remove to a wire rack with a wide metal spatula.
We talked about basic cooking techniques, great meals you can make quickly, basic grilling tenants, and then finished up with some coconut macaroons (inspired by a Cook's Illustrated recipe). If you missed this class, or want to check out others I am teaching this quarter, click here.
Coconut Macaroons
1 cup cream of coconut (not to be confused with coconut milk)2 tablespoons light corn syrup
4 large egg whites
2 teaspoons vanilla extract
½ teaspoon salt
3 cups unsweetened shredded coconut
3 cups sweetened flaked or shredded coconut
1. Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 375 degrees. Line 2 baking sheets with the parchment paper and lightly spray the parchment with non-stick cooking spray.
2. Whisk together the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl; set aside. Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up clumps with your fingertips. Pout the liquid ingredients into the coconut and mix with a rubber spatula until evenly moistened.
3. Drop heaping tablespoons of the batter onto the prepared sheets, spacing them about 1 inch apart. Form the cookies into loose haystacks with your fingertips, moistening your hands with water as necessary to prevent sticking. Bake until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
4. Cool the cookies on the baking sheets until slightly set, about 2 minutes, remove to a wire rack with a wide metal spatula.