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Post by kerryandgoofy on Apr 29, 2009 12:57:23 GMT -5
Macaroons
2/3 cup sugar 2 egg whites ½ cup ground almonds 2 cups unsweetened coconut 1 teaspoon vanilla pinch of salt
Mix egg whites and sugar together. Stir in vanilla and almonds. Add coconut and well and drop by table spoon full onto a cookie sheet covered with parchment paper. Bake at 400* for 15 mins or until golden brown. Cool on cookie sheet for 5 mins then move macaroons onto wire rack to finish cooling. Will keep up to 1 week in a covered storage container.
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