Sunday, December 18, 2011

Coconut Macaroons


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.

The ingredients


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.

2 Egg Whites, beaten stiff

Fold in one cup of sugar, slowly.

Fold in 1 cup granulated sugar, slowly


Fold in two cups of rice flakes cereal, one-half cup coconut flakes, and one-half teaspoon vanilla.

Add 2 cups rice flakes cereal and 1/2 cup coconut

Add 1/2 tsp vanilla, stir gently.

Drop onto a lightly oiled (or parchment paper covered) cookie sheet by the tablespoon full.

Drop by the tbsp full

Bake 17 to 22 minutes at 325° F. Cool until set.

Bake @ 325 for 17 - 22 minutes



Coconut Macaroons

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

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