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Coconut Macaroons Recipe

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This recipe for Coconut Macaroons, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Keller
Added: Saturday, January 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz package sweetened coconut flakes
1 1/2 cups sugar
4 large egg whites
1/2 tsp. almond extract

Directions:
Directions:
Heat oven to 325 and line cookie sheet with parchment paper. MACAROONS MUST BE BAKED ON PARCHMENT PAPER!

Process coconut in food processor 1 minute. Add sugar and process 15 seconds longer. Add egg whites and extract and process until the paste resembles slushy snow. Allow 2 tablespoons of paste for each macaroon, space the cookies 1 1/2 inches apart. Bake macaroons until golden brown, 20 to 25 minutes. DO NOT OVERBAKE.

Almond Macaroons
Follow recipe for coconut, adding 3 cups blanched, slivered almonds and 1 tsp of almond extract. If too dry after processing, add a few drops of water until proper consistency. Should be about the consistency of marzipan, or pasta dough.

Fudge-Almond Macaroons
Follow recipe for almond macaroons, decreasing almonds to 1 1/2 cups and adding 1 cup Dutch process cocoa and 1/2 tsp salt along with the sugar. The macaroons are done when they have cracked lightly across the top.

 

 

 

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