Tuesday, May 27, 2008

Coconut Macaroons

Happy National Macaroon Day! It is really on May 31th, but better early than late. Well, to be totally honest, I looked at my calendar wrong and thought it was today. But, now that you have the recipe then you can celebrate on the actual holiday.
My husband asked me something interesting as we were testing out the cookies today. He wondered if a Macaroon is always coconut. I did not have an answer for him, but now I do. No. Macaroons can be made with ground or powdered nuts, coconut, cocoa, potato starch, corn starch, peanut butter, poppy seeds, toasted sesame seed paste, etc.They are cookies or confections, or crosses between the two, depending on where they are made. North America prefers coconut over the other choices. The macaroon is a close relative of the meringue which is another tasty treat. So now we all know more about this wonderful baked good. Don’t you feel a little bit smarter? As you can see, BabyGirl is nuts about coconut!

Coconut Macaroons
1 14 oz package sweetened coconut (5 1/3 cups)
2/3 cup sugar
6 tablespoons flour
¼ teaspoon salt
4 egg whites
1 teaspoon vanilla extract

Mix coconut, sugar, flour and salt in a large bowl. Stir in egg whites (not whipped) and vanilla extract until well blended. Drop by tablespoonful onto greased cookie sheets.
Bake 325F for 20 minutes or until edges of cookies are golden brown. Immediately remove from cookie sheets to wire racks. Cool completely.

Sweet Hands.

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