Coconut Macaroons

No votes yet

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350º F. Combine dry ingredients in a large bowl. Beat eggs and vanilla until eggs are pale and frothy (about 3 minutes). Add melted butter or margarine, if using. Mix wet ingredients into bowl with dry ingredients. Stir until well combined.

Drop by rounded teaspoons on a greased baking pan. Bake in center of oven for 15 minutes or until the tops and sides are golden brown. Allow to cool for 15 minutes.

These are excellent dipped in chocolate! Let macaroons cool completely. Make chocolate glaze with your favorite chocolate, melted and thinned with hot water. Stir until desired consistency for dipping.

Makes about 18 cookies.

Source: Sound Consumer, April 2008
Recipe adapted from Mollie Katzen’s "Vegetable Heaven" by Ronit Gourarie, PCC Cooks instructor.

More about: almonds, coconut, eggs

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login