Tuesday, April 19, 2011


Passover-->macaroons. Double recipe was overkill, so I have plenty leftover and more mixture in the refrigerator to bake later. Similarly to biscotti, everyone was pleased with the difference a fresh macaroon makes. They are unusual to find. Most are large, dense, and dry. These were not.

14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
2 egg whites
1/2 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350.
Mix coconut, milk and vanilla.
Beat egg whites and salt with whisk attachment until medium firm peaks.
Fold into coconut mixture.
Shape into small mounds with a spoons or ice cream scoop, or use mini muffin papers (I did both).
Bake about 20 minutes until tops are starting to turn golden brown.

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