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
Ingredients
Instructions
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.
Toast the coconut. Spread the coconut out on your baking sheet and toast it for about 5 minutes, or until slightly brown (not burnt!).
Whisk the egg whites until slightly frothy. Then, whisk in the sugar and vanilla.
Stir the coconut into the egg white mixture until well combined.
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).
Bake the macaroons for 15-20 minutes or until golden. They may appear slightly soft but they’ll firm up as they cool.
Allow the macaroons to cool while you prepare the chocolate. In a microwave-safe bowl, melt the chocolate in 10 second intervals.
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.
Enjoy!