Coconut Macaroons & Egg Custard


Followed a recipe almost to the letter, for once, in making these delicious cookies. First time separating an egg! Then, to use the egg yolks, I made an egg custard. Both were simple, quick, and turned out wonderfully. Perfect to welcome the farm manager back from vacation and put our rare abundance of eggs to good use!

Disclaimer: I can’t seem to find where I jotted how I made the custard, so I am relying on my memory several months later. I apologize if the custard recipe I have given fails, I will test it out as soon as possible.

UPDATE (2/22/17): Found some egg whites kicking around in the back of the fridge, and got excited to make another batch of macaroons. Followed this simple, fool-proof recipe again, leaving out the sugar this time. Took closer to 20 minutes for them to get golden. Great to know I can still enjoy these cookies just as well without added sweetness! It’s so nice to be able to pop one or two of these in my mouth for a quick snack when I come in ravenous from the field.

Coconut macaroons

3 cups shredded unsweetened coconut

4 egg whites

1/2 cup sugar

1 teaspoon vanilla

1/4 teaspoon salt

Preheat oven to 350ºF. Beat together the egg whites, sugar, vanilla, and salt in a bowl until frothy and thoroughly combined. Stir in the coconut, then roll into small balls with moist hands and place on a greased cookie sheet. (Alternately, you can line the sheet with parchment paper.) Bake for 10-15 minutes until golden brown. Let cool for a few minutes, then transfer onto a wire rack. Yum!

Egg Custard

1 cup milk (I used flax milk)

3 egg yolks

1/3 cup sugar

1 teaspoon vanilla extract

Bring milk to a gentle simmer. Meanwhile, beat together egg, sugar, and vanilla. Pour mixture gradually into the milk, then pour into four small ramekins or oven-proof tea cups and place in a roasting pan. Fill pan with water halfway up the side of the ramekins and bake at 300ºF for 35-45 minutes, until set (may still be loose). Allow to cool, then enjoy at room temperature or chilled. Beautiful garnished with a sprinkle of nutmeg and a few “Johnny-jump-ups” (edible flowers).

This entry was posted in Breads and Baked Goods, Gluten Free, Low Carb, Quick and easy, Restricted Diets, Snacks and Sweets and tagged , . Bookmark the permalink.

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