I was very excited about making coconut macaroons for the first time tonight. I had visions of those like at Foster's Market in Durham, NC---insanely huge, very crispy, just enough coconut in the batter but not overwhelmingly so. I used Ina Garten's recipe which happens to be the EXACT same as that posted on Epicurious.com. Basically, it is two large egg whites beaten to medium firm peaks w/ 1/4 tspn of salt; in separate bowl, mix 1 can of sweetened condensed milk, 1 tspn vanilla, 1 bag of sweetened coconut flakes. Fold the beaten egg whites into the batter, bake at 325 degrees.
The cookies immediately started to spread and puddle when I put them into the oven. Also, it seemed to take almost double the 25-30 min it should have taken to bake the cookies. My oven tends to run a little hot and not under the stated temperature. They also stuck horribly to my silpat and also did not brown properly around the edges. They were still okay in taste but definitely not what I was hoping to eat.
1) Why did the cookies puddle? I've read lots of reviews for different macaroon recipes where half state this same thing happened to them.
2) How can I get my cookies to have a great coconut flavor, have a nice height to them, but have the same shine and chewy tenderness that a parisian macaroon has? I've seen some recipes that use flour or angel food cake mix. Could that solve my problem?
Thanks in advance!
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