Coconut Macaroons I Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Shredded sweetened coconut,
4 each: Egg whites, room temperature
1/2 cup: Sugar,
1/4 tsp: Salt,
1 tsp: Coconut extract,
pn Cream of tartar,
Directions:
Heat oven to 425 degrees. Line 2 baking sheets with parchment paper.
Mix coconut with 1/4 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
Source from luhu.jp
Mix coconut with 1/4 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
Source from luhu.jp
Tags
Cake/cookie