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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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These delicious coconut cookies are popular anytime of year...not hard to make and store well in a tin. Ingredients:
2 egg whites |
1/2 cup sugar |
3 tablespoons honey |
1 teaspoon almond extract |
1 teaspoon vanilla extract |
1/3 cup unbleached flour |
3 cups unsweetened dried shredded coconut |
Directions:
1. Beat egg whites until starting to expand but still soft.
2. Add sugar, honey, and extracts.
3. Beat at high speed until very stiff peaks form about 8-10 minutes.
4. Fold in flour and coconut by hand.
5. Drop on well-buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a star tip#2.
6. Bake at 375 degrees for about 10 minutes or until golden.
7. Let cool for a minute, then carefully remove to a rack to cool.
8. Variations: For cocomacs, add 1 additional tablespoon honey to egg white.
9. Then fold in 1/2 cup unsweetened cocoa with the flour.
10. Dip the bottoms of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
11. Sandwich two dipped macaroons together to make a macwich.
12. .
13. If you can only find sweetened coconut, reduce the amount of sugar in the recipe to 1/4 cup.
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