Coconut macaroons

Inspired by the book Chocolate & Zucchini (link is to the blog), I'm going to try to keep a log of what I cook/bake. And, no, I don't expect to start a new career as a food blogger because I don't have the time and energy to take and post photos. We'll just see how long the log lasts...

Last night, I tried making again The Blue Room's Coconut Macaroons for Nikita's school's Christkindlmarkt this Saturday. This time, I used parchment paper instead of Silpat, and the macaroons came out perfectly: no burnt bottoms this time.

Other modifications:

• I substituted granulated sugar for confectioner's sugar because I didn't have enough of the latter. Didn't matter since I had to grind the sugar in the food processor anyway. Substitution: 1.75 cups confectioner's sugar = 1 cup granulated sugar. The calculation came out screwy because 2 cps confectioner's sugar was called for. I think I could just use 1 cup regular sugar instead, if not less (see note below).
  
• I added an extra egg white because the whites may have been overbeaten (the peaks were not firm). But the taste was the same.
• I baked them for 18 minutes at 325 F (recipe forgot to mention the temperature!), one batch at a time with the rack set in the middle of the oven. Yield is much larger than suggested by the recipe: about three times as much.
  

A couple of things to keep in mind for next time:

• The macaroons are quite airy, like a shell, and some of them collapsed after coming out of the oven. Gotta figure out what to do about that.
• The macaroons are so sweet that I get a sugar rush from just eating two. The coconut I use is sweetened (recipe does not specify the type to use). Next time, I'll start with half the amount of sugar in both steps, and keep adding sugar until the "batter" tastes sweet enough.