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

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