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Coconut Macaroons
Yield: Makes 2 dozen large or 60
small macaroons.
Ingredients:
- 2 large egg
whites
- 1 teaspoon
vanilla
- ¼ teaspoon cream
of tartar
- A pinch of slat
- 1 1/3 cups of
baker’s sugar (it is more fine the regular sugar and dissolves better)
- One-14 oz
package of flaked, unsweetened coconut
Directions:
- Preheat the oven to 325 and line two cookie sheets with
parchment paper or a baking mat.
- In the bowl of a standing mixer, beat the egg whites
with the vanilla, cream of tartar, and salt at medium speed until well
incorporated. Then turn the mixer on high and continue to beat the egg
combination until soft peaks with curled tips form.
- Add the sugar in six small batches, beating the eggs
back to stiff, straight peaks each time.
- Gently fold in the coconut.
- For large cookies, use an ice cream scoop to scoop the
coconut mixer up and drop on to the cookie sheet. Repeat this process depositing
the mixture about every two inches. For smaller cookies, using a teaspoon
to scoop the coconut mixture onto the cookie sheets.
- Bake for 20 minutes. Shut off the oven and let the
cookies dry for an additional 30 minutes in the oven undisturbed.
- Remove from the oven and let cool on a wire rack or
platter.
Information
provided by Beth Ann Bentley, www.iLunchBox.com. Beth Ann
Bentley is a management and marketing professional focusing on the food and
beverage industry and website marketing. Her experience has concentrated in
restaurant management, sports marketing and special events, public relations
and field marketing. Beth Ann has managed, marketed and consulted with
restaurants and companies in Manhattan and San Francisco, Australia, Singapore,
Taiwan and Hong Kong. She holds a degree in Hotel, Restaurant and Travel
Administrations from the University of Massachusetts, Amherst. Currently
Beth Ann is founder and president of iLunchBox.com, an online media company
dedicated to the pursuit of a healthy lunch for school aged children.
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