I think everybody loves macaroons. They are so delicious. Here is an
old-school recipe for this simple cookie.
Coconut Macaroons (Gluten Free)
Yield: 2 1/2 dozen
2 egg whites
pinch of salt
1/2 cup sugar
1/2 teaspoon vanilla extract (can use up to 5 teaspoons)
1 cup flaked coconut
1/2 cup chopped pecans (optional)
Preheat oven to 350 degrees.
Let eggs come to room temperature.
Beat egg whites and salt in a bowl til foamy.
Add sugar and vanilla beating until stiff peaks form.
Fold in coconut and pecans.
Line cookie sheet with parchment paper.
Drop dough by teaspoonfuls 2-inches apart onto cookie sheet.
Bale at 350 degrees for 15 to 20 minutes.
Remove from oven and let cool. Cookies will cool faster if placed on a damp cloth for a few seconds.
Gently move to wire racks to cool.
a) dust with confectioners’ sugar
b) dip tops in melted chocolate
c) drizzle melted chocolate over tops