Coco For Coconut Macaroons
From divaliscious 17 years agoIngredients
- 1 bag of 7 oz sweetened shredded coconut shopping list
- 2 large egg whites shopping list
- 1 cup sifted confectioners' sugar shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1 teaspoon pure almond extract shopping list
- 1 teaspoon salt shopping list
- 1/2 cup of almond paste, sliced thin or made into bits if you get some from a tube (it is usually in the baking section at the store) shopping list
- If you are in a pinch, find some marzipan candy that has not been 'colored' and use a couple of pieces...to use instead of the almond paste. shopping list
- Electric Mixer shopping list
- greased with butter cookie sheets shopping list
- Preheated oven at 325 degrees shopping list
How to make it
- In mixer, add egg whites and mix until quite frothy but not so much as to make a meringue.
- Add salt and pre-sifted confectioner's sugar to frothing egg whites.
- Turn down mixer to a low speed and add coconut and almond paste and extracts. Mix till well combined.
- Grease your cookie sheets.
- I used my hands, but scoop up and do your best to make balls (it will be slightly sticky) and place 1-1/2 inches apart onto cookie sheet.
- Bake in slow oven 325 degrees for about 20-30 minutes (depending upon your oven) on the middle rack in your oven.
- Check in on macaroons, once they are evenly browned on the outside, they are ready.
- Remove quickly from cookie sheets and let cool on cooling racks.
- These freeze super well, keep extra long and are super tasting as an added cookie to a scoop of sherbet...
- Enjoy!
The Rating
Reviewed by 6 people-
If it's coconut, I'm all over it! Thanks for sharing this delight! j
juliecake in Bluffdale loved it
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yummmmmmmmmm i love these good one there......
minitindel in THE HEART OF THE WINE COUNTRY loved it
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oh yeah! Deeee-licious
jettjett2whit in Union City loved it
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