Wednesday, March 24, 2010

Coconut Meringue Macaroons

These macaroons are slightly crisp on the outside but soft and chewy on the inside. Great for an after-dinner dessert or even a midnight snack. The macaroon is also an accepted dessert or snack for Passover.

What You Need

2 Egg Whites
1/2 tsp. Vanilla
1/8 tsp. Salt
1 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.

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