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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Coconut Macaroons Recipe

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This recipe for Coconut Macaroons is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. flour
1/2 c. sugar
1/4 tsp. salt
2 egg whites at room temperature
1/2 tsp. vanilla extract
2 c. flaked coconut
Directions:
Directions:
1. Preheat oven to 325º.

2. Lightly grease and flour 2 large cookie sheets, set aside.

3. In small bowl, combine flour, sugar and salt. Mix well and set aside.

4. In large mixer bowl, beat egg whites until stiff but not dry. Beat in vanilla. Fold in dry ingredients, then coconut.

5. Drop by rounded teaspoonfuls onto cookies sheets about 2 inches apart.

6. Bake 20 to 25 minutes or until golden brown.

7. Cool completely on cookie sheets set on wire racks.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
Makes about 2 dozen, about 55 calories each.
To store: Place in airtight container. Store at room temperature up to 2 weeks. Or wrap well and freeze up to 1 month.

 

 

 

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