Coconut Macaroons Stuck to Greased Foil - Help Wanted
"Please release me" said the warm macaroon to the woman waving the shiny spatula. Unfortunately, no can do. Can't get ya off that foil, Mac.
The only way I am trying this delicious recipe again is if I can find the trick to baking coconut macaroons on a surface that will yield the cookie!
So, where did I go wrong? Ultra-simple recipe, ultra-beautiful golden macaroons resulted...and..ultra STUCK on the greased foil. The recipe? A bag of flaked coconut, a can of sweetened condensed milk, a tablespoon of vanilla, two egg whites, 1/4 teaspoon salt. As instructed by the recipe, I greased sheets of aluminum foil and placed the greased foil on the cookie sheets. I used butter to grease the foil. (Was using butter the problem? Should I have used margarine or cooking oil or cooking oil spray?) I dropped the batter on to the greased foil, baked at 325 for 20 minutes, and the most incredibly beautiful golden brown cookies emerged.
BUT, those cookies were completely "at one" with the foil. The only way I could get them off, when they were warm or cool (I tried both ways), was to slip the clean spatula slightly under the edge (as far as it would go before tearing the foil) scrape away at the edges, and pinch the cookie off the foil with my fingers, leaving the golden brown bottom of the cookie still sitting on the foil.
So, dear chowfriends, what do I do next time? What surface can I bake coconut macaroons on that might yield the golden brown cookie to me?
Olympia Jane
Jun 01, 2002 08:21PM
I used to do a macaroon recipe from Silver Palate that was alomst the same,
2 1/2 c. shredded cococnut
1/8 t. salt
2/3c. sweetened condensed milk
1 t. vanilla
No egg whites, but it had 1/3 flour..
350 degrees for 20 min. I used to do it on a baking sheet sprayed with Pam, and never had any problem; they came right off after a couple of minutes cooling time...Do you think the delicacy of the foil is what threw things off?
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Try using a silpat, or possibly even parchment instead of foil.
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I used basically the same recipe, but used parchment paper. No problem at all. They literally slid off. I use parchment paper for all my baking now. Understand that Silpat sheets are great, but I like the versatility of the paper.
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I never had any problem with parchment, but in the past have had major problems with cookie sheets and foil.
I use coconut, vanilla, sweetened condensed milk, and a 1/4 cup or so of angelfood cake mix depending on the texture I want (and, being Oklahoma, some chopped pecans on occasion). One box of the angelfood cake mix will make two or three batches of macaroons. I hit on the mix idea when someone recommended powdered egg whites and I couldn't find any in town.
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I bought a sheet of reusable parchment paper ($5.95 for a sheet at Broadway Panhandler in New York City, I've also seen it at Bed Bath and Beyond and WIlliams Sonoma) and it never ever ever sticks -- I use it for cookies and macaroons. It's a little cheaper and easier to store than silpat.
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I love Coconut Macaroons. I have fond memories as a young child of my Dad and I having them for breakfast, he with his coffee and me with my hot chocolate.
I will have to say, I have failed totally to make them on my own. Last time, we threw the entire batch away, they were a clumpy, sticky mess.
Can you recommend a "fool proof" recipe. I'd love to make them from sratch and have them turn out. Thanks.
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Try the angel food cake mix trick I mentioned below. Really simple. If you want them dense and very chewy, dn't add much. If you want the bigger ones (like at Ingrid's German Bakery in Oklahoma City) add more.
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I checked that out, but you didn't list any proportions. How about the exact recipe? Thanks.
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Thank you most kindly, one and all! Thanks to your collective wisdom and experience, I now know that using parchment paper or silpat is the answer to my macaroon-stuck-on-the-greased-foil problem. I have not used either method before, and look forward to trying the new technique.
Now, as for the request for the recipe, here 'tis...I have modified it to include using parchment paper or silpat!
Golden Delicious Coconut Macaroons
Prep: Position baking rack in upper third of oven, and preheat oven to 325 degrees. Ahem: Line cookie sheets with parchment paper or silpat. (Do not place the cookies on greased foil, they stick.)
Ingredients:
Stir together until well mixed in large bowl:
1 scant can sweetened condensed milk (12-13 oz)
2 large egg whites
1 T. vanilla
1/4 t. salt
Stir in a bag of flaked or shredded coconut (about 6 cups)
Drop the dough by large spoonfuls onto the sheets, spacing about 2 inches apart. Bake one sheet at a time, about 20 - 25 minutes. (You will know when they are done, they turn a lovely golden color). Let cool on a rack until completely cool, slide off the sheet with spatula, enjoy.
Optional: Melt a cup or so of semi-sweet chocolate chips (I use the microwave tempering method), and drizzle over the top of some or all of the macaroons.
Further options: Add chopped pecans or almonds to cookie batter
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