Mouth-Watering Macaroons
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
36 medium cookies
ingredients
- 2 egg whites
- 118.29 ml sugar
- 44.37 ml honey
- 4.92 ml almond extract
- 4.92 ml vanilla extract
- 78.78 ml unbleached flour
- 709.77 ml unsweetened dried shredded coconut
directions
- Beat egg whites until starting to expand but still soft.
- Add sugar, honey, and extracts.
- Beat at high speed until very stiff peaks form about 8-10 minutes.
- Fold in flour and coconut by hand.
- Drop on well-buttered baking sheets by heaping teaspoonfuls, or use a pastry bag with a star tip#2.
- Bake at 375 degrees for about 10 minutes or until golden.
- Let cool for a minute, then carefully remove to a rack to cool.
- Variations: For cocomacs, add 1 additional tablespoon honey to egg white.
- Then fold in 1/2 cup unsweetened cocoa with the flour.
- Dip the bottoms of cooled macaroons in melted semisweet chocolate, drying upside down on a rack.
- Sandwich two dipped macaroons together to make a"macwich.
- ".
- If you can only find sweetened coconut, reduce the amount of sugar in the recipe to 1/4 cup.
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.