"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Bakeroons Recipe

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This recipe for Bakeroons, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Speer


Macaroon Mix:
2 egg whites
1/2 cup sugar
dash of salt
2 tbsp. flour
2 cups (7 oz. pkg) coconut

Beat egg whites with dash of salt in small bowl until foamy. Add sugar about 1 tbsp. at a time beating at high speed until stiff peaks form. Fold in flour then blend in the coconut. Measure 3/4 cup. Drop from tsp. 2 inches apart onto greased cookie sheet, making 12 cookies. Drop 1/4 tsp. of the chocolate mix onto each. Bake at 375 about 12 minutes.
Chocolate Mix:
2 pkg. Baker's German Sweet chocolate
2 1/2 cups sifted cake flour
1/2 cup butter
1 1/2 tsp. baking powder
3/4 tsp. salt
2 egg yolks
1/3 cup milk
1 tsp. vanilla
1/2 cup sugar
1/4 cup brown sugar
Chop 1 pkg. chocolate coarsely. Set aside, then melt other pkg. over boiling water. Cool slightly. Measure sifted flour, add baking powder and salt. Sift together into large mixing bowl. Add remaining ingredients. Stir to blend, then beat about 1 minute. Stir in chopped chocolate. Makes about 3 dozen cookies by dropping batter from a teaspoon 2 inches apart on ugreased baking sheet. Drop about 1/3 tsp. of macaroon mix on each. Bake at 375 for 10 to 12 minutes.




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