"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?