This was the first Mother’s Day since childhood that I planned to present my mother with baked goods a way to celebrate her awesomeness. Of course, there were one-off attempts through the years — like the ill-fated eclairs — but that’s for another post. On this occasion, I decided to make one of my mother’s favorite treats, coconut macaroons.
I know. It’s a long way from a bowl of cereal and dry toast.
Before this weekend I had not baked with coconut before, so I followed a recipe developed by The Kitchn. It was a pretty smooth experience. Thanks to many hours of binge-watching the Great British Baking Show, I confidently separated the egg whites from the egg yolks and toasted the shredded coconut like a pro! I was surprised by the slimy texture when it came time to shape the mixture into macaroons. But I guess there are worse feelings.
My macaroons turned out slightly larger than usual, but the sizes can vary depending on a person’s preference. Just remember to adjust the baking time accordingly!
Of course, there were casualties. Lesson learned: always watch your oven!