Coconut Macaroons

Recipe 1:

2 c. coconut
1/2 c. sugar
1 tsp. coconut extract
4 egg whites (room temperature)
1/4 tsp. salt
pinch of cream of tartar

Heat oven to 425 degrees. Line 2 baking sheets with parchment paper. Mix coconut with 1/4 cup sugar, coconut extract and 1 egg white in medium bowl. Beat remaining egg whites until frothy and add cream of tartar. Beat until soft peaks form. Beat in remaining sugar by teaspoons until stiff. Stir 1/4 the beaten egg whites into coconut. Gently fold in remaining whites until blended. Drop batter by rounded tablespoon 2 inches apart. Bake until edges are lightly browned, 10 minutes. Cool on paper for 10 minutes. Then peel off and cool completely on racks. Makes 2- 1/2 dozen.

Recipe 2:

(from The Very Best Baking.com)

Ingredients:

Directions:

BLEND in a bowl the sweetened condensed milk, shredded coconut, and vanilla.
DROP by teaspoonfuls onto a well greased baking sheet.
BAKE at 350º F until light brown, about 8 to 10 minutes. Remove from the pan at once and cool on a wire rack.

FOR COCONUT AND CHOCOLATE MACAROONS:
STIR into dough 1/4 cup (1.5 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels. Proceed as above

 

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