Coconut Macaroons
Makes about 303 large egg whites
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flaked sweetened coconut
1/3 cup all-purpose flour
Pre-heat oven to 325 F. Lightly grease baking sheets or line them with parchment paper. Beat egg whites with electric mixer at high speed until soft peaks form. Gradually beat in sugar, a little bit at a time, beating well after each addition. Beat in vanilla and salt. Continue beating until whites form stiff glossy peaks. Gently fold in the coconut and flour. Drop by heaping teaspoonfuls onto prepared baking sheets. Or, using a pastry bag and a large fluted pastry tube, pipe cookies onto baking sheet. Bake about 20 minutes or until golden. Carefully remove cookies to wire racks to cool completely.
Reviews of Coconut Macaroons:
1-2 of 2 reviews
KB Dec 17, 2007
Would make this again.
Rinse Marachino cherries and slice in half. Place a cherry half into each cookie before baking. Red or green can be used. These give the cookies a beautiful holiday color.
A cookie baker Dec 2, 2007
Would make this again.
sorry to say but it doesnt make about 30 it makes from 15 to 20 macaroons, itssimple an easy to prepare a delicious adition to my holiday, thanks
