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coconut_macaroons [2023/03/24 04:09] – created jforbescoconut_macaroons [2023/03/24 04:10] (current) – jforbes
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 ===== Instructions ===== ===== Instructions =====
  
-  * Preheat the oven to 325 F and line a baking sheet with parchment paper +  - Preheat the oven to 325 F and line a baking sheet with parchment paper 
-  * Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks +  - Whip the two egg whites in a bowl on medium speed till soft peaks form - that means when you lift the whisks out from the batter it will form peaks 
-  * Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut +  - Combine the remaining ingredients in a bowl and mix in the egg whites. The batter will be thick and very heavy on the coconut 
-  * Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart. +  - Scoop 1 inch balls onto a cookie sheet placing them 2 inches apart. 
-  * Bake for 20-25 minutes until they are a golden color - mine were done at 23 minutes.  +  - Bake for 20-25 minutes until they are a golden color - mine were done at 23 minutes.  
-  * You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them. +  - You can also freeze these cookies after they have been baked and defrost for a few hours at room temperature whenever you want to eat them. 
 + 
 **Notes** **Notes**
 This recipe uses unsweetened coconut so it is less sweet than most, but it is still a sweet cookie. If you want to dip the bottoms in chocolate I would suggest something darker (no milk chocolate please and thank you!) This recipe uses unsweetened coconut so it is less sweet than most, but it is still a sweet cookie. If you want to dip the bottoms in chocolate I would suggest something darker (no milk chocolate please and thank you!)
coconut_macaroons.1679630977.txt.gz · Last modified: (external edit)

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