Cookies

COCONUT MACAROONS

  • 4 large Egg whites - room temperature
  • 1 1/2 cups Confectioner's sugar
  • 1 teaspoon Vanilla extract
  • 2 1/2 cups Coconut
  • 1 cup Almonds, blanched, toasted and ground

    • Preheat oven to 325°.

    Line cookie sheet(s) with brown paper or parchment paper.

    Beat egg whites to soft peak stage. Add sugar gradually and continue beating until stiff and glossy.

    Fold in nuts, vanilla and coconut.

    Drop by teaspoonfulls onto cookie sheets 1/2 inch apart.

    Bake for 15-18 minutes, until very lightly browned and firm.

    Store covered in airtight container.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kathleen Helms of Beavercreek, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!