Below are 2 recipes for coconut macaroon cookies. The first is typical meringue-based cookie. The second recipe is from my high school days in home and family economics class. It is an easy 3-ingredient macaroon for the beginner baker. If you prefer not to bake cookies, you may want to check out my Grandma's Unbaked Coconut Cream Cookies Recipe.
Meringue Macaroons
(See meringue recipe for additional tips)
Ingredients:
2 egg whites
1/4 teaspoon vanilla extract
1 dash of salt
2/3 cups granulated sugar
1 & 1/2 cups sweetened coconut flakes
Steps:
- Beat eggs, vanilla, and slat until soft peaks form.
- Gradually add sugar, beating until very stiff and glossy.
- Fold in coconut.
- Drop by rounded teaspoons about 2 inches apart onto greased cookie sheets.
- Bake at 325 degrees or until set and lightly brown.
Easy Macaroons
(makes 4 dozen)
Ingredients:
2 packages (8 oz.) shredded coconut
1 can (15 oz.) sweetened condensed milk
2 teaspoons vanilla
Steps:
- Combine all ingredients, mixing well.
- Drop from teaspoon onto greased baking sheet.
- Bake at 350 degrees 10 to 12 minutes.
- Remove from oven and let cool slightly on pan
- Remove from cookie sheet and place on wire cooling rack to cool completely.
No comments:
Post a Comment