Tuesday, December 21, 2010

Coconut Macaroons - YUM!

Coconut Macaroons
Sweet, chewy and super-fast to make with just a few ingredients,these coconut cookies look so festive when topped with candied cherries for the holidays. This coconut macaroon recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.

Coconut Macaroons
2 2/3 c. shredded coconut
2/3 c. sugar
1/4 c. flour
1/4 teaspoon salt
4 egg whites
1 teaspoon almond extract

Combine the coconut, sugar, flour and salt in a bowl and mix well. Blend the egg whites with the almond extract in a small bowl. Add the almond mixture to the coconut mixture, and stir until moistened. Drop the mixture by rounded tablespoonfuls onto greased cookie sheets. Bake at 325 degrees for 20 to 25 minutes or until the coconut is toasted. Cool on the cookie sheets for 1 to 2 minutes, and remove to wire racks to cool completely.
Yield: 2 dozen
Courtesy of Keepsake Quilting

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