"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Coconut Macaroons, by Susan Privot, is from Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 tbsp flour 1/2 c sugar 1/4 tsp salt 3 egg whites 1/2 tsp vanilla 8 oz. pkg. sweetened flaked coconut
In a mixer fitted with a whip attachment. whip egg whites and salt until they become white and begin to stiffen. Add sugar in 3 parts. Mix in vanilla. Continue to whip until the egg whites are very stiff. Using a rubber spatula fold in coconut that has been tossed with flour.
Scoop onto parchment lined cookie sheets - bake 18-22 minutes or till golden brown. The outside should be golden brown but the insides should still be moist.
Michael won 1st place and Champion at Montgomery County Fair in 1997.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.