Sunday, October 01, 2006
The Merry Baker
A few weeks ago my good friend Mary posted a fantastic macaroon recipe in the comment section here on Hot Dish. Well friends, these cookies are incredible, they deserve the spotlight of their very own post! You may have noticed that I only prepare recipes of the "Quick and Easy" sort. Well, these babies were in the oven in ten minutes! The preparation may have been a little TOO easy. I totally forgot that I was "baking" and neglected to take the cookies out of the oven at the appropriate time. I soon recovered from the disappointment of "extra caramelized" macaroons and heroically devoured several.
The only cookies that my hubby will usually eat are meringues. These little delights are crisp and meringuelike on the outside with a wonderful chewy coconut center. A happy compromise!
Mary's Coconut Macaroons
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup sugar
1 1/2 cups shredded sweetened coconut
1. Set the oven at 350 degrees. Line 2 cookie sheets with waxed paper.
2. In an electric mixer, beat the egg whites, salt, and cream of tartar until soft peaks form.
3. Add the vanilla and sugar. Continue beating until stiff.
4. Remove the bowl from the mixer stand. With a large rubber spatula, fold in the coconut.
5. With a soup spoon, drop the macaroons in 1 1/2-inch balls, about 1 inch apart.
6. Bake the cookies for 25 minutes. Cool on the sheets.
- As an added step - Mary likes to drizzle the cookies with melted chocolate.