Coconut macaroons
30 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg whites | |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Cream of tartar |
| ¾ | cup | Sugar |
| ½ | teaspoon | EACH, vanilla and almond extracts |
| 3½ | ounce | Flaked coconut |
Directions
red or green food coloring, optional candied cherries, optional
Beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, beating until stiff and glossy. Fold in the extracts and coconut.
Tint different shades if desired. Drop from teaspoon onto foil covered cookie sheet. Put a cherry in the center of each. Bake in a slow oven (300F) for about 20 minutes. Makes about 30 macaroons.
Origin: Woman's Day Encyclopedia of Cookery, Volume 3.
Shared by: Sharon Stevens, Dec/95.