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Temple Adas Shalom's Personal Meeting Room - Shared screen with speaker view
Linda Needel
22:05
salted or unsalted butter??
Lisa Joy
24:55
Could you repost the Macaroon’s recipe in the chat? I believe it is a repeat of the Financier recipe. Thanks!!
Temple Adas Shalom
25:28
ok
Temple Adas Shalom
26:49
Coconut Macaroons correctedIngredients:7 ounces sweetened condensed milk1 teaspoon, scant, vanilla extract12 ounces shredded coconut1 medium-large eggwhite
Temple Adas Shalom
26:57
Directions1. Preheat oven to 350 degrees, line two baking sheets with parchment paper or silicone baking mats2. In a large bowl, mix together the sweetened condensed milk and vanilla.3. Add the shredded coconut and stir to combine4. Break up the egg white with a fork to loosen. Add most of the egg white, reserving a little. Mix to combine. If the mixture is a little stiff, add the remaining eggwhite.5. Using a spoon or small ice cream scoop, scoop out batter into equal dough balls. Gently roll each dough ball into a uniform shape and space evenly onto the baking sheets.6. Bake for 15-20 minutes, or until the macaroons are evenly golden brown on the outside and slightly puffed.7. Cool to room temperature before serving. Store in an airtight container at room temperature.
Temple Adas Shalom
27:07
Notes:-This recipe doubles nicely if you wish to make even more macaroons!-If your shredded coconut is very dry, you may wish to let the coconut and milk mixture rest a bit before adding the egg and baking.-Try drizzling with or dipping in melted chocolate for an extra decadent variation.