We love coconut and I had a bag staring me in my eyes every time I went into my pantry so with time to spare and a craving for coconut I decided to put together my idea for a macaroon that was cookie like.
Happy Baking from my kitchen to yours,
Here is my recipe.
3 cups sweetened coconut
3 egg whites beaten until soft tips form
2 T sugar
3 T flour
1 tsp. vanilla or almond extract. Note: If you use almond extract watch amount. It is very strong.
pinch salt
Beat egg whites slowly with sugar until soft tips form. In a large bowl place coconut, flour and extract. Toss together and then add beaten egg whites. Mix with hands and after all coconut is coated with egg whites form into medium to large size balls.
Heat oven to 325 degrees. Place coconut balls on cookie sheet and bake 20 to 30 minutes or until tops turn golden brown and set. Remove from oven and allow to cool before removing from cookie sheet. I did not grease my cookie sheet. They stick a little so be careful when removing.
original 3/12/13
Happy Baking from my kitchen to yours,
M.J.
Here is my recipe.
3 cups sweetened coconut
3 egg whites beaten until soft tips form
2 T sugar
3 T flour
1 tsp. vanilla or almond extract. Note: If you use almond extract watch amount. It is very strong.
pinch salt
Beat egg whites slowly with sugar until soft tips form. In a large bowl place coconut, flour and extract. Toss together and then add beaten egg whites. Mix with hands and after all coconut is coated with egg whites form into medium to large size balls.
Heat oven to 325 degrees. Place coconut balls on cookie sheet and bake 20 to 30 minutes or until tops turn golden brown and set. Remove from oven and allow to cool before removing from cookie sheet. I did not grease my cookie sheet. They stick a little so be careful when removing.
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original 3/12/13
