Chocolate Coconut Macaroons & Vanilla Pot de Creme

I’ve recently discovered the joy of macaroons. They are incredibly easy to make too…fortunately?
This is a macaroon recipe from the package of Baker’s Angel Flake Sweetened Coconut. Since the recipe calls for 4 egg whites, I ‘m going to use the leftover yolks to make vanilla pot de creme, a rich egg custard (recipe adapted from The Joy of Cooking).

Macaroon Ingredients:
5 1/3 cups (one package) sweetened shredded coconut
1/2 cup sugar
4 egg whites
~6 tbsp flour
1 tsp almond extract
1/4 tsp salt
1/2 package semi-sweet chocolate chips (optional)

Pot de Creme Ingredients:
4 egg yolks
1/4-1/3 cup sugar
1 1/3 cup whole milk or half-and-half
1/2 tsp vanilla extract

You’ll also need tin foil, a casserole dish for the water bath, and 3-4 custard/souffle ramekins.

Method (macaroons):

1.   Preheat the oven to 325
2.  Mix coconut, flour, sugar, and salt in a bowl.
3. Mix in egg whites and almond extract. Make sure it’s well blended.
4.  Drop from a tablespoon onto a greased cookie sheet.  They won’t expand so you can fit them close together if need be.
5.  Bake for 20-30 minutes, until the edges are golden brown.  Cool.
6. If you are dipping them in chocolate: melt the chocolate in a double boiler and dip the macaroons in half-way.  Set them on a cookie sheet lined with wax-paper to cool.  You can put them in the fridge to harden the chocolate.

Method (pot de creme):

1. Preheat the oven to 325.
2. Set the milk in a pot to simmer
3. Whisk the egg yolks and sugar until they just come together.  When the milk is at a simmer, SLOWLY whisk the milk into the egg mixture.
4. Stir in the vanilla.
5.  Pour in ramekins and tightly cover with tin foil.
6.  Set the ramekins in the casserole dish and add water until the ramekins are 1/3- 1/2 submerged.
7.  Bake in the oven for 40-60 minutes.  The are done when they are a bit jiggly in the center–usually they’re done right at 40 minutes.


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