Monday, September 29, 2008

Coconut Meringue Macaroons

One of my favorite cookies of all time is a chewy coconut macaroon. I originally made this meringue macaroon for Passover for It's a really good spin on a regular heavier macaroon. This cookie is much lighter because of the meringue.

What You Need
2 Egg Whites
1/2 tsp. Vanilla
1/8 tsp. Salt1
2/3 Sweetened Flaked Coconut
2/3 C. Sugar
2" Ice Cream Scoop

What You Do
Beat together egg whites, vanilla, & salt until it forms soft peaks. Slowly add sugar to the mix, and then beat until stiff peaks form. Gently fold coconut into the meringue.

Preheat oven to 350 degrees F.

Generously grease a baking sheet. Using a 2" ice cream scoop, drop the coconut meringue mixture onto the baking sheet. Bake for 15-20 minutes or until very lightly browned. Watch them carefully as they will burn very easily.

1 comment:

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