Saturday, January 2, 2010

What to do with leftover egg whites? Coconut Macaroons!

I always end up with either leftover egg whites or yolks - and at $8 a dozen - I don't throw them away! With whites it's pretty simple, just freeze them together and then when defrosted use 2 tablespoons for each egg called for in the recipe. With yolks I just usually add them to some egg thing I'm making to make it a little richer, as I think you are supposed to freeze with either sugar or salt as they get weird by themselves. Anyway, had a few stockpiled in the freezer so I made these cute little Macaroons. You can leave the chocolate chips out or even melt them and then dip the cooled cookies in the chocolate for variety. Adapted from Martha Stewart.

Coconut Macaroons makes about 16

1/3 cup sugar
2 and 1/2 cups unsweetened shredded coconut (if you can't find unsweetened, use the sweet kind, but don't add any more sugar)
2 egg whites
1 teaspoon vanilla
pinch salt
1/2 cup chocolate chips

Mix all together then form little balls with your hands, they will be a little loose. Place on a silpat on your baking pan and cook at 325 degrees for about 15 min. or until lightly browned.

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