Coconut macaroons i
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Shredded sweetened coconut |
| ½ | cup | Sugar |
| 1 | teaspoon | Coconut extract |
| 4 | eaches | Egg whites, room temperature |
| ¼ | teaspoon | Salt |
| pinch | Cream of tartar | |
Directions
Heat oven to 425 degrees. Line 2 baking sheets with parchment paper.
Mix coconut with ¼ cup sugar, the coconut extract, and 1 egg white in medium bowl. Beat remaining egg whites and the salt in large mixer bowl until frothy. Add cream of tartar; beat until soft peaks form.
Beat in remaining sugar by teaspoonfuls until stiff. Stir one-fourth the beaten whites into coconut mixture. Gently fold in remaining whites until blended. Drop batter by rounded tablespoonfuls 2 in.
apart onto prepared baking sheets. Bake until edges are lightly browned, 10 minutes. Cool on paper 10 minutes, then peel off and cool completely on racks. GOOD FOOD 01/87 From the collection of Jim Vorheis
Submitted By JIM VORHEIS On 09-29-95