Coconut Macaroons
Ingredients
PreparationIngredients
- 3 cups shredded coconut Add to list
- 1/2 cup ground almonds (optional) Add to list
- 1/3 to 1/2 cup sugar, to your taste Add to list
- 1/4 teasproon salt Add to list
- 3 eggs Add to list
- 1 teaspoon vanilla Add to list
- 3 tablespoons optional melted butter (or margarine to be kosher) Add to list
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.
Recipe by , from Mollie Katzen’s “Vegetable Heaven.”
Source: Sound Consumer April 2008
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