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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Thomas Keller's bakery — obsessive precision, stunning results
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Thomas Keller's bakery — obsessive precision, stunning results
Half-sphere cast iron for Thai coconut-rice pancakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat over to 325°F and line a large baking sheet with parchment paper. In a large mixing bowl, whisk the egg whites until they are foamy and very frothy. Add the remaining ingredients and mix by hand with a rubber spatula until well-combined. Scoop macaroons using a medium cookie scoop onto a prepared baking sheet. Bake for 25 to 30 minutes, until golden brown and set. Cool for about 10 minutes and enjoy or store in an airtight container to keep moist.