This is an unique kind of a cookie with a coconut flake treat inside. There's also fruit versions of the macaroon, for example a cherry macaroon.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Ingredients
• 4 egg whites from large sized eggs
• 4 tablespoons of sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of almond extract
• 3 cups (225 grams) of sweetned flaked coconut
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Steps
1) - Pre-heat your oven to 300 degrees F, 150 degrees C, or gas mark 2.
2) - Get a bowl and combine all of the egg whites with the sugar and extracts. Mix and fold the coconut into the mixture.
3) - Create small spoonful amounts of the cookie mixture onto your cookie sheet. Leave a few inches between each spoon drop to let each cookie spread without baking into another cookie.
3) - Place the cookie sheet in the oven for 15 to 20 minutes or until golden brown. Cool the cookies on a cooling rack and store them in an airtight container.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Things You'll Need
• mixing bowl
• cookie sheet (with wax paper if you wish)
• mixer or whisk
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Cake Related
Related Outside Links
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Sources & Citations:
Tips
• This recipe creates 20 cookies.
• Try melting semi-sweet chocolate and dipping the top portion of the macaroons into the chocolate. Place in fridge at least 30 minutes.
Fun Food Facts:
The original macaroon was a "small sweet cake consisting largely of ground almonds" similar to Italian amaretti. Today, other common varieties include the coconut macaroon and the French macaroon or macaron, which can have various flavourings and is typically cream-filled.
The word macaroon is applied to a variety of light, baked confections, described as either small cakes or meringue-like cookies depending on their consistency.
