Wednesday, February 2, 2011

Coconut Macaroon Cookies



I was in the mood for some cookies.....low fat cookies. Then I remembered this recipe, except the last time I made them I dipped half in chocolate. They were so good!

I wondered if I would still like them plain, so I made a batch.

The answer is yes! They were moist and chewy and had tons of coconut in every bite.







Coconut Macaroons


1 cup sugar
4 large egg whites
1/4 tsp. salt
 1 tsp. vanilla
1/2 c. cake flour
3 c. sweetened shredded coconut


Mix the sugar, egg whites, and salt in a bowl over a sauce pan of simmering water. Stir until mixture is smooth and warm to the touch. Add the vanilla and flour. Stir in the coconut. Cover and refrigerate 2 hours. Drop by tbsp. onto parchment paper and bake until golden brown, about 15-20 minutes. Makes 2 dozen.

2 comments:

Katerina said...

My husband loves coconut. I am keeping this.

Design Wine and Dine said...

If I have cake flour (which I think I do) I am making these!