Thursday, November 25, 2010

194. Golden Macaroon Cookies, Easy

Macaroons were one of the first cookie recipes that we we made in my eighth-grade home economics class. Not only were macaroons easy to make, but the recipe used up egg whites that we had  been taught how to carefully separate. Because our school district was on a strict budget and the teacher had limited funds to spend on classroom grocery items, every recipe taught in that beginners' class was simple and usually very economical. Macaroon cookies were no exception.

While there are many recipes for this type of coconut cookie, Golden Macaroon Cookies is the one we were taught...it uses few ingredients and makes a small enough batch that the cook does not feel like he or she is a kitchen prisoner!

This is also a great recipe to use when left over egg whites are sitting in the refrigerator waiting to be used.
These cookies are more like a coconut meringue than the traditional macaroon.

Note: If using a dark pan, decrease cooking time by 4-5 minutes.



Golden Macaroon Cookies




2 egg whites, room temperature
Dash of salt
1/2 tsp vanilla or almond flavoring
2/3 C sugar
1 1/3 C flaked coconut

Beat egg white with vanilla and salt until soft peaks form. While mixer is beating, gradually add sugar until stiff peaks form. Fold in flaked coconut. Drop by rounded teaspoon on a greased baking sheet. Bake for 20 minutes at 325 degrees. Makes 2 dozen.

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