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.

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