Sunday, December 18, 2011
While scanning recipes from my Grandmother's kitchen, I found a handwritten recipe for Coconut Macaroons. I'm ALWAYS on the look out for a better macaroon recipe. This one, though, is more like coconut meringues. Still a very tasty treat!
Here is what you need.
First, separate the eggs and beat the whites stiff. You will not be using the yolks in this recipe, but they make fantastic French Toast.
Fold in one cup of sugar, slowly.
Fold in two cups of rice flakes cereal, one-half cup coconut flakes, and one-half teaspoon vanilla.
Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full.
Bake 17 to 22 minutes at 325° F. Cool until set.
2 egg whites
dash of salt
3/4 cup granulated sugar
2 cups rice flakes cereal (I used Special K)
1/2 cup coconut flakes
1/2 tsp vanilla
Preheat oven to 325°F. Separate the eggs. Discard or set aside the yolks for another recipe. Beat the egg whites with dash of salt until stiff. Fold in the sugar, slowly. Repeat with the cereal, coconut, and vanilla. Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full. Bake 17 to 22 minutes at 325° F. Cool until set (about 5 minutes). Yield: 18-24 cookies