Coconut Raisin Macaroons Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
2: Egg Whites,
1 tsp: Vanilla Extract,
pn Salt,
1 1/2 cup: Coconut, shredded
2/3 cup: Sugar,
1/4 cup: Golden Raisins,
Directions:
1. Preheat oven to 325 F. Butter heavy baking sheets and cover them
with waxed paper. Lightly butter the waxed paper.
2. Beat the egg whites and salt with an electric mixer until they
form soft peaks. Sprinkle 1 Tbs of the sugar over the whites, and
beat until the peaks are glossy, several seconds longer.
3. Toss together the vanilla, coconut, and raisins in a small mixing
bowl. Using a rubber spatula, GENTLY fold the remaining sugar and the
coconut mixture into the egg whites.
4. Drop the batter by tablespoonfuls, 1 inch apart, onto the prepared
baking sheets. Bake just until golden, about 15 mins. Transfer them
to a wire rack to cool.
Makes 20 to 25 cookies.
Recipe By : The New Basics Cookbook - ISBN 0-89480-341-7
From: Dan Klepach Date: 10-07-95 (20:32) (159)
Fido: Cooking
Source from luhu.jp
with waxed paper. Lightly butter the waxed paper.
2. Beat the egg whites and salt with an electric mixer until they
form soft peaks. Sprinkle 1 Tbs of the sugar over the whites, and
beat until the peaks are glossy, several seconds longer.
3. Toss together the vanilla, coconut, and raisins in a small mixing
bowl. Using a rubber spatula, GENTLY fold the remaining sugar and the
coconut mixture into the egg whites.
4. Drop the batter by tablespoonfuls, 1 inch apart, onto the prepared
baking sheets. Bake just until golden, about 15 mins. Transfer them
to a wire rack to cool.
Makes 20 to 25 cookies.
Recipe By : The New Basics Cookbook - ISBN 0-89480-341-7
From: Dan Klepach Date: 10-07-95 (20:32) (159)
Fido: Cooking
Source from luhu.jp
Tags
Cake/cookie