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Coconut Macaroons Recipe

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This recipe for Coconut Macaroons, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vanessa Martin
Added: Friday, October 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C cream of coconut
2 tbsp light corn syrup
4 egg whites
2 tsp vanilla extract
1/2 tsp salt
6 C flaked or shredded coconut

Directions:
Directions:
Preheat oven to 375
Grease cookie sheets or use parchment paper (you should also grease the parchment paper).
Whisk the cream of coconut, corn syrup, egg whites, vanilla, and salt in a small bowl. Pour into coconut in large bowl and mix until coconut is evenly coated.
Drop heaping tablespoons onto cookie sheets about 1" apart. Form them into loose haystacks with your fingers.
Bake until light golden brown, about 15 minutes.

To dip them in chocolate:
Melt 10 oz semi-sweet chocolate chips in microwave or in a double boiler. Dip the bottom of the cooled macaroons in chocolate. Wipe off excess chocolate and dry on parchment paper. Refrigerate until the chocolate sets, about 15 minutes.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
1 hour

 

 

 

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