Macaroons are a staple at my family's house during Passover, and since I didn't have an opportunity to go home for the holiday this year, I decided to bring the treat to my home-away-from-home.
As in most dorms, my kitchen lacks an oven. That's why this recipe, adapted from an original featured on The Kitchn, is perfect for the dorm-living college student. It has just five ingredients, can be made in a toaster oven, and is just the right portion size for sharing (or not!).
Toaster Oven Coconut Macaroons, Adapted from The Kitchn
- Prep Time:10 mins
- Cook Time:15 mins
- Total Time:25 mins
- Servings:12
- Easy
- 1 1/2 cups sweetened shredded coconut
- 2 egg whites
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup milk chocolate chips optional
Ingredients
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Step 1
Preheat the toaster oven to 325°F. The original recipe calls for 350°F, but I found that the small size of a toaster oven caused the coconut to burn rather than brown at this temperature.
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Step 2
Toast the coconut. Spread the coconut out on your baking sheet and toast it for about 5 minutes, or until slightly brown (not burnt!).
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Step 3
Whisk the egg whites until slightly frothy. Then, whisk in the sugar and vanilla.
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Step 4
Stir the coconut into the egg white mixture until well combined.
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Step 5
Assemble the macaroons on the sheet tray. It's easiest to spoon the mixture onto the tray and slightly ball it together by hand. Using a toaster oven, this recipe fits 12 macaroons on one tray (with a bit of a squeeze).
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Step 6
Bake the macaroons for 15-20 minutes or until golden. They may appear slightly soft but they'll firm up as they cool.
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Step 7
Allow the macaroons to cool while you prepare the chocolate. In a microwave-safe bowl, melt the chocolate in 10 second intervals.
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Step 8
Drizzle the chocolate across the macaroons. Drizzling chocolate is an acquired skill, one that I clearly have not yet acquired. Allow the chocolate to harden cool and harden before eating, or you'll end up with sticky fingers.
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Step 9
Enjoy!