Coconut MacaroonsCoconut 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.
I love macaroons... never considered making them, they were always a "pastry shop" specialty... til now
ReplyDeleteMy receipe is the same except I use almond extract in place on the vanilla.
ReplyDeleteSandra
Hi Dave, macaroons are so easy to make and they are always a popular cookie!
ReplyDeleteHi 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 :)
ReplyDelete