Coconut Macaroons

        说起马卡龙，大家想到的大多是那种蓬松可爱彩色鲜艳抓人眼球的法国夹心饼干，英文是Macaron。可是，多了一个 “o“ 的 Macaroon 也叫马卡龙。Macaron 多是杏仁味，因为用的是杏仁粉（Almond Flour），Macaroon 大多是椰子味的，马卡龙椰丝球就是我多年来的最爱。

        外面买的太甜，自己做的感觉更可口一些。我在下面这个食谱基础上减了很多糖分：

https://www.foodnetwork.com/recipes/ina-garten/coconut-macaroons-recipe3-1916155

• 14 ounces sweetened shredded coconut （可置换一部分为 unsweetened shredded coconut）
• 14 ounces sweetened condensed milk （可置换一部分为 unsweetened condensed milk，我这次用了一半甜炼乳，一半原味酸奶和牛奶的混合物）
• 1 teaspoon pure vanilla extract
• 2 extra-large egg whites (or 3 medium egg whites), at room temperature
• 1/4 teaspoon kosher salt
• several drops of lemon extract

操作也很简单，只要蛋白打发没问题，基本不会有问题。手持的电动打蛋器就可以搞定。

• Preheat the oven to 325 degrees F. 
• Combine the coconut, condensed milk, and vanilla in a large bowl. 
• Whip the egg whites, salt and lemon extract on high speed until they make medium-firm peaks. 
• Carefully fold the egg whites into the coconut mixture. 
• Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. 
• Bake for 25 to 30 minutes, until golden brown. 
• Cool and serve.