Calgary Herald

CHEWY COCONUT MACAROONS

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Makes: 2 1/2 dozen

4 egg whites

1/4 tsp (1 mL) salt

2/3 cup (160 mL) sugar 1/4 cup (60 mL) flour

1 tsp (5 mL) vanilla

3 cups (750 mL) sweetened flaked coconut

1. Using medium speed of an electric mixer, beat egg whites and salt until stiff, but not dry, peaks form. Beat in sugar, flour and vanilla just until combined. Fold in coconut.

2. Drop 1 tbsp (15 mL) measures of batter 2 inches (5 cm) apart onto parchment paper-lined cookie sheets.

3. Bake at 325 F (160 C) for 20-25 minutes or until a light golden colour. Let macaroons stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool macaroons on racks.

4. Store, layered with wax paper, in an airtight container. May be frozen.

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