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Old 11-20-2013, 08:34 PM   #1
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My recipe for macaroons calls for 4 C unsweetened coconut and 2 T powdered sugar. I want to use sweetened coconut. How much powdered sugar would you recommend?


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Old 11-21-2013, 11:32 AM   #2
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How sweet is your sweet tooth?

You are what you eat.
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Old 11-21-2013, 11:27 PM   #3
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Not very sweet. I was kind of thinking that the sugar on the coconut would be enough.
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Old 11-22-2013, 12:32 AM   #4
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Most coconut macaroon recipes use a lot more sugar than your recipe, plus they usually use sweetened coconut. The recipe I've been using for years has about 3 cups sweetened coconut and 1/2 -2/3 cups sugar. I hate overly sweet desserts, and this is definitely not too sweet, especially since sweetened coconut is just mildly sweet. So, for your recipe, I would still use the 2 Tbsp powdered sugar along with the sweetened coconut.

I always immerse the macaroons in bittersweet chocolate, but that's another story!
"Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces."
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Old 11-22-2013, 10:23 PM   #5
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I made them without the confectioner's sugar and the were great! I neglected to say they also included 1/2 C regular granulated sugar in the meringue. The dough (batter?) was so good I wanted to just eat it out of the bowl.

Lime Coconut Macaroons
4 C sweetened flaked coconut
1 C ground almonds
Zest of 1 1/2 limes
3 lg. egg yolks
1/2 C granulated sugar

Heat oven to 300 degrees and cover 2 baking sheets with parchment paper.

Mix the coconut, ground almonds and lime zest in a bowl. In another bowl, beat the egg whites and granulated sugar til stiff peaks form. With a spatula, mix the egg mixture with the dry ingredients. Drop generous teaspoonsful of the mixture on the parchment and bake 15-20 min til lightly browned. Cool completely on the pans. Makes about 4 dozen.
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