Coconut raisin macaroons

Yield: 24 servings

Measure Ingredient
2 Egg Whites
pinch Salt
⅔ cup Sugar
1 teaspoon Vanilla Extract
1½ cup Coconut -- shredded
¼ cup Golden Raisins

1. Preheat oven to 325 F. Butter heavy baking sheets and cover them with waxed paper. Lightly butter the waxed paper.

2. Beat the egg whites and salt with an electric mixer until they form soft peaks. Sprinkle 1 Tbs of the sugar over the whites, and beat until the peaks are glossy, several seconds longer.

3. Toss together the vanilla, coconut, and raisins in a small mixing bowl. Using a rubber spatula, GENTLY fold the remaining sugar and the coconut mixture into the egg whites.

4. Drop the batter by tablespoonfuls, 1 inch apart, onto the prepared baking sheets. Bake just until golden, about 15 mins. Transfer them to a wire rack to cool.

Makes 20 to 25 cookies.

Recipe By : The New Basics Cookbook - ISBN 0-89480-341-7 From: Dan Klepach Date: 10-07-95 (20:32) (159) Fido: Cooking

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