Macaroon followers know there’s no such factor as “too many” or “an excessive amount of.” One chewy coconut cookie will inevitably result in two, 5, and 7, which is why we should always lower out the intermediary (standing and strolling to the cookie dish once more) and make the rattling factor right into a cake already.
The sheer simplicity of the ingredient checklist is a promoting level. Macaroon cookies are produced from 5 components: shredded coconut, sweetened condensed milk, vanilla extract, egg whites, and salt. Once I was growing the cake model, I didn’t reinvent the wheel. The components are the identical; I merely adjusted the proportions. The purpose was to amplify the chewy, sticky, barely crispy texture, and keep the creamy, caramelized, coconut taste. Extra is extra. Greater is healthier. This cake delivers on all fronts.
As a substitute of creating the batter and scooping little dollops onto a cookie sheet, you heap all of it into one nine-inch cake pan and let it journey. It’s lazier than making a double batch of cookies, and the macaroon cake will get a notable taste enhance from the trace of browned butter (a lucky end result from prepping the cake pan with a slather of the golden fats). The cake doesn’t rise a lot, which makes it an awesome single layer, snacking cake. However don’t be fooled by its stout comportment; the additional egg whites within the recipe give the batter simply sufficient fluff to maintain it gentle whereas sustaining the integrity of the unique macaroon’s sturdy texture.
Prep a cake pan with a beneficiant smear of butter, and match a circle of parchment paper into the underside. Combine the coconut flakes with the sweetened condensed milk and vanilla extract till completely mixed. In a separate bowl, by hand or with a mixer, whisk the egg whites and salt till you get stiff peaks. Gently fold the egg whites into the coconut combination, in 4 additions. Cease folding within the egg whites simply when the final fluffy streaks disappear. Pour the combination into the ready cake pan and bake it in a preheated 350°F oven for 40 minutes, or till your entire high is well-toasted and the sides are deeply browned (close to worrisome, however it’s really good). The cake ought to spring again whenever you gently press on the middle.
The perimeters and the underside of the cake are completely caramelized, crisp, and sticky, while the middle is fluffy, tender, and candy. The shredded coconut pulls a bit whenever you lower it into slices, so don’t count on clear strains. Though you may serve this undecorated, coconut matches up with a number of flavors, which makes it a great match for any season. Attempt a drizzle of chocolate ganache within the colder months, a pile of recent seasonal fruit within the spring and summer season, or a dusting of powdered sugar and chocolate curls for some minimalist pizzazz. This cake retains effectively at room temperature for as much as 5 days, or within the fridge for every week. I haven’t tried freezing it, however because the cookie model may be frozen, I’m assured this cake will freeze effectively too.
Coconut Macaroon Cake
Components:
- 14 ounce can sweetened condensed milk
- 14 ounce bag sweetened coconut flakes
- 1 ½ teaspoons vanilla extract
- 4 massive egg whites
- ½ teaspoon salt
Preheat the oven to 350°F. Butter a 9-inch cake pan and match a circle of parchment paper into the underside.
In a big bowl, combine the coconut, condensed milk, and vanilla extract till effectively mixed and no clumps of coconut stay. In a separate bowl, by hand or with a mixer, whisk the egg whites and salt till they turn out to be fluffy and maintain a stiff peak. Gently fold the egg whites into the coconut combination in 4 additions. Pour the batter into the cake pan and use an offset spatula or a rubber spatula to even out the batter as gently as potential. The warmth gained’t flatten out the batter, so now’s the time to make the floor flat and even. Bake for 35-40 minutes, or till the highest is a fair golden browned and the sides are deeply browned. The highest ought to spring again when gently pressed. Loosen the sting with a knife and permit to chill for quarter-hour earlier than flipping it out of the pan. Let cool fully.
