My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Saturday, December 12, 2009

Coconut Macaroons

Holiday cookies do not have to be complex they only have to taste good. The best holiday cookies tend to be easy to make with few ingredients and most of them are not labour intensive. Coconut macaroons have long been a holiday favourite. They are easy to make yet taste delectible so there is no question as to why they are so popular during the holiday season.

coconut macaroonsCoconut Macaroons

Coconut macaroons were one of the first cookies I learned to make well before I got married. That is because I learned to make meringue at a very young age and coconut macaroons are basically based on a meringue. These delicate, chewy yet melt-in-your-mouth cookies are a true delight!

Coconut Macaroons
source: Better Home and Gardens, Cookies and Candies, 1966. New York. Pp. 39

2 egg whites
dash salt
½ tsp pure vanilla extract
⅔ c granulated sugar
1⅓ c flaked coconut

Place the egg whites, salt and vanilla in the bowl of a stand mixer. Whip until soft peaks form. Slowly mix in the sugar and continue whipping until stiff peaks form. Remove from stand mixer and fold in the coconut. Drop by rounded teaspoon onto a Silpat® lined cookie sheet. Bake at 163ºC/325ºF about 20 minutes. Turn off heat and let sit 5 minutes in the oven before removing. Let cool. Makes about 1½ dozen cookies.


4 food lovers commented:

A Year on the Grill said...

I love macaroons... never considered making them, they were always a "pastry shop" specialty... til now

Anonymous said...

My receipe is the same except I use almond extract in place on the vanilla.
Sandra

Garden Gnome said...

Hi Dave, macaroons are so easy to make and they are always a popular cookie!

Garden Gnome said...

Hi Sandra, hmm almond extract would give a nice flavour as well. Perhaps even an almond on top of the cookie would be pretty too. I will have to try that. Thanks :)