Lite
for Life© Macaroons
The exotic and delicate flavour of coconut, a satisfyingly chewy sugar based delicacy with the crunchiness of a golden baked bottom all packaged in the light texture of whipped egg whites with a hint of vanilla – macaroons are a treat for all ages. Inspired by a recipe book from childhood – Purity Cook Book, this recipe is one shared over time with family and friends. Now you can share these delightful treats with your family and friends today...because they won't last until tomorrow!
Preparation Time: 43 minutes
Baking Time: 10 - 12 minutes
Quantity: 48 macaroon cookies
Ingredients:
4 egg whites (TIP: Store egg yolks in a tightly covered glass container in the fridge for one day. You can add the yolks to a quiche recipe or add to (whole) scrambled eggs for a thick scrambled egg breakfast)
1 ¼ cups / 281g granulated white sugar
3/4 cup / 128g white flour
½ teaspoon / 2.5ml salt
½ teaspoon / 2.5ml vanilla
2 ½ cups / 188g flaked coconut
Method:
Preheat oven to 350oF / 180oC
Lightly grease 3 cookie sheets with shortening (even if they are the no-stick coated type)
Beat the egg whites to form stiff, but moist, peaks
Gradually beat in until stiff and shiny the granulated white sugar
Stir in the white flour, salt and vanilla
Fold in the flaked coconut
Drop the batter from a tablespoon measure spacing about 1-inch / 5 cm apart on the greased cookie sheets
Bake in preheated oven for 10-12 minutes or until the bottoms are a golden brown colour
Remove immediately from the baking sheet and cool on a wire rack
Note:
To serve these macaroons for special occasions, top each with one half of a maraschino cherry. Bake as usual.
These macaroon cookies freeze well. Place in a waxed paper lined freezer container. Layer macaroons, separating each layer with a sheet of waxed paper. You can thaw the macaroons at room temperature for 20 minutes - but these delicious delights taste great even when frozen!
All
rights reserved Bizfare Enterprise Inc & Lite for Life©
2008
