Coco For Coconut Macaroons |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 20 |
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These I made up quickly and were such a crowd favorite, I have been wanting to post the recipe every since. These will bring you back to when you were a kid. Super easy to make, it's one of those no fuss deals too! Read more ! Crispy on the outside and chewy on the inside. For lovers of coconut everywhere! Ingredients:
1 bag of 7 oz sweetened shredded coconut |
2 large egg whites |
1 cup sifted confectioners' sugar |
1 teaspoon pure vanilla extract |
1 teaspoon pure almond extract |
1 teaspoon salt |
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) |
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. |
electric mixer |
greased with butter cookie sheets |
preheated oven at 325 degrees |
Directions:
1. In mixer, add egg whites and mix until quite frothy but not so much as to make a meringue.
2. Add salt and pre-sifted confectioner's sugar to frothing egg whites.
3. Turn down mixer to a low speed and add coconut and almond paste and extracts. Mix till well combined.
4. Grease your cookie sheets.
5. 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.
6. Bake in slow oven 325 degrees for about 20-30 minutes (depending upon your oven) on the middle rack in your oven.
7. Check in on macaroons, once they are evenly browned on the outside, they are ready.
8. Remove quickly from cookie sheets and let cool on cooling racks.
9. These freeze super well, keep extra long and are super tasting as an added cookie to a scoop of sherbet...
10. Enjoy!
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