Macaroons
Submitted by Sarah Pelletier
About the cook: I grew up watching and helping my grandmother and great-grandmother cook; an old-fashioned method where "some" is an accurate measurement. I am a single mom of three young adults, and I have adapted several "fancy-ass" recipes into quick, simple meals to have on a busy Tuesday. If you have the chance to inherit any cookware from your mothers or grandmothers - take it. I believe it truly makes the food taste better.
About the dish: This is my late-grandmother's recipe that I found in her handwriting in the cookbook I inherited upon her passing. I cherish each and every recipe she collected, and this is a popular one!
National Origin: unknown
Serves: 24
Estimated Time: Under 30 Minutes
Ingredients:
4 egg whites
1 tsp vanilla
1 cup powdered sugar
2 cups shredded sweetened coconut
1/2 cup flour
Preparation:
Using the whisk attachment of a stand mixer, or a hand-held whisk, beat the egg whites until stiff – about 3-4 minutes. Add in the remaining ingredients and stir to combine. Scoop onto cookie sheet lined with parchment paper. Bake at 350 for 8-10 minutes or until edges are lightly browned and some of the coconut is starting to brown on top. Remove from pan immediately and cool on a wire rack.
Hooray for these coconut macaroon cookies. I wanted to try to make these cookies because they really looked perfect and beautiful on the website. I never made macaroons before trying this recipe. The directions on the recipe were easy to follow.
I used my mini food processor to stiffen the egg whites to perfection in minutes.
These cookies are light and tasty. If one likes chocolate, a nice addition would be to melt chocolate and pour over the top of each cookie.
These coconut macaroons are worth trying and really are delicious. My congratulations to the chef.