3 large egg whites, room temperature
1/4 tsp cream of tartar
1 cup sugar
2 2/3 cups shredded coconut
2 tsp vanilla extract
Heat oven to 300 degrees.
Spray two large cookie sheets with nonstick cooking spray. In a mixing bowl, beat the egg whites and cream of tartar on high speed of electric mixer until foamy. Beat in the sugar slowly, one tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in the shredded coconut and the vanilla extract.
Drop the batter onto the prepared baking sheets by teaspoonfuls approximately 1-inch apart. Bake until the macaroons are golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.
Yield: approximately 65-70 macaroons
1 cup sugar
2 2/3 cups shredded coconut
2 tsp vanilla extract
Heat oven to 300 degrees.
Spray two large cookie sheets with nonstick cooking spray. In a mixing bowl, beat the egg whites and cream of tartar on high speed of electric mixer until foamy. Beat in the sugar slowly, one tablespoon at a time, and continue beating until egg whites are stiff and glossy. Fold in the shredded coconut and the vanilla extract.
Drop the batter onto the prepared baking sheets by teaspoonfuls approximately 1-inch apart. Bake until the macaroons are golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.
Yield: approximately 65-70 macaroons
Note: File Photo
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