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Macaroons Recipe

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This recipe for Macaroons, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leesa Robinson
Added: Friday, January 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2/3 Cup Honey*
2 Egg Whites
1-1/2 Tsp. Vanilla
1/8 Tsp. Salt
3-1/2 Cups Unsweetened Coconut, shredded
1/4 Cup Light Tasting Olive Oil

Directions:
Directions:
Position rack on the upper third of the oven. Preheat the oven to 325. Use a large bowl to mix all the ingredients together. Stir with a wooden spoon until well combined. Roll into ball shape and place on baking sheet. Bake one sheet at a time until the cookies are nicely browned, 15 to 20 minutes. Watch them closely after 15 minutes have passed so that they do not over cook and dry out. Remove sheet and let stand until they cool. Carefully peel the cookies from the sheet. If you want to make almond macaroons follow the same recipe and add 1/2 cup of almond butter to the bowl and mix in thoroughly. Bake the same. You do not need to add the olive oil if you are using almond butter.

Personal Notes:
Personal Notes:
* Less honey can be used and 1 teaspoon of stevia can be substituted.
You can get almond butter at Mother Earth in town.

 

 

 

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