It’s football season again. That means we usually have people at our house watching at least one of the games on Sunday.
Because of this I try to have a nice spread of snacks available.
This week was no different. Lots of hot and cold appetizers. But I also wanted something sweet.
I made these, and the Super Duper Chocolate Cookies. My husband says he doesn’t like coconut, so I had to make two varieties.
After eating these cookies he may be changing his mind about the coconut.
These were different than any macaroon I have ever made before!
When one thinks about macaroons, I think we all have an idea in our head of the super sweet, somewhat sticky, coconut candy balls.
These are not those.
Basically, the base of the cookie is a meringue. Stiffly beaten egg white, a little sugar and some vanilla.
And like a meringue, the cookie has tons of air and a general lightness to it.
Then you fold in the coconut. It gives the cookie just enough of the coconut flavor and texture to be a macaroon. But not so much that it is overwhelming.
Just be aware, if you try this recipe, you won’t be able to eat just one!
COCONUT MACAROONS
1/2 Cup Egg Whites
1 1/4 Cups Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla
2 1/2 Cups Moist Shredded Coconut
Beat egg whites until fluffy and stiff. Stir in sugar, salt and vanilla. Blend in coconut. Drop by rounded teaspoons 2 inches apart on paper lined baking sheets. Bake in a 325 degree oven for 15 to 18 minutes.
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