Spring is here and I’m looking for a light “Springy” type cookie.
Yes, coconut macaroons are light, delicate and delectable. My mom used to make these a lot when I was a child, which makes me feel warm and fuzzy when thinking about them. 🙂
Aside from the traditional chocolate chip and oatmeal raisin, what cookie did your mom make that brings you a smile and a memory? Do tell.
This recipe would be a good one for Easter time, as well. It will be here before you know it.
Coconut is such a fun way to doll up salads, cookies and desserts. Coconut macaroons are, to me, a rather unusual cookie. The stiff mound hardens, yet the center is moist.
Folding in the coconut and nuts.
Coconut Macaroons
Ingredients
- 4 egg whites
- 1/8 t salt
- 1 t vanilla extract or clear vanilla extract
- 1 1/3 C sugar
- 2 2/3 C flaked coconut
- 1/2 C finely chopped almonds I used black walnuts
Instructions
- Preheat oven to 325 degrees. Beat egg whites with salt and vanilla til soft peaks form.. Gradually add sugar, beating until stiff peaks form. Fold in the coconut and nuts.
- Drop by teaspoon onto greased cookie sheet. Bake 20 min
Aren’t they cute? Do hope you like them. When I bite into one, I think of my mom. She made a lot of meringue type recipes. It’s probably because she raised chickens that layed eggs when I was a little girl. 🙂
