Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 17

CORMACAROONS

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SPRING & SUMMER TREATS # 25

3½ cups sweetened shredded

coconut

¾ cup sugar

5 large egg whites, lightly

beaten

1½ teaspoons pure vanilla

extract

¼ teaspoon almond extract

Makes about 18 macaroons

Line a rimmed baking sheet with parchment paper. In a bowl,

combine the coconut, sugar, egg whites, and vanilla and almond

extracts and stir well. Spread on the prepared baking sheet and

refrigerate until cold, about 30 minutes.

Preheat the oven to 300°F. Line another rimmed baking sheet with

parchment paper.

Scoop up the coconut mixture by heaping tablespoonfuls and pack

into small, rounded domes. Place on the prepared baking sheet.

Bake until the macaroons are golden, about 30 minutes.Transfer

the macaroons to a rack and let cool completely.

Store in an airtight container in

the refrigerator for up to 3 days.

Let stand at room temperature

for about 1 hour before serving.

Craving coconut this spring? These sweet and chewy macaroons are

perfect for Passover because there’s no flour or leavening agents.

INGREDIENTS